Photo by Hélène Dujardin

recipe heading-plus-icon

yields

1 pie

    Ingredients
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen cranberries
  • 1½ cups plus 1 tablespoon sugar, divided
  • ¾ cup cornstarch
  • 2 tablespoons orange zest
  • 2 tablespoons orange juice
  • 2 teaspoons vanilla extract
  • Pastry for 1 (9-inch) double-crust pie
  • 1 cup slivered almonds
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1 cup whipped cream for garnish
steps
  1. Preheat oven to 375 degrees. In a large bowl, combine blueberries, cranberries, 1½ cups sugar, cornstarch, orange zest, orange juice, and vanilla.
  2. Pour fruit mixture into an unbaked 9-inch pie crust, sprinkle with slivered almonds, and dot with butter.
  3. Lay top crust over fruit and crimp edges to seal.
  4. Make a few decorative cutouts or slits in top crust to allow steam to escape.
  5. Brush with milk, then sprinkle evenly with 1 tablespoon sugar.
  6. Place pie on a baking sheet and bake until the filling is hot and bubbly, about 1 hour. If edges begin to brown too quickly, cover pie with foil. Let cool on a wire rack before serving.
  • Recipe From
    Nathalie Dupree, author of Mastering the Art of Southern Cooking

Related Recipes

Recipes

Bill Smith’s Atlantic Beach Pie

Make this summer Atlantic Beach Pie from Crook's Corner. This pie combines the saltiness [...]

Recipes

Extra-Flaky All-Butter Pie Crust

This recipe, excerpted from Cheryl Day’s Treasury of Southern Baking (Artisan Books 2021), produces [...]

Leave a Reply

Be the first to comment.


The Local Palate Marketplace Ad: I'm Just Here for the Snacks

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW