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Amethyst Pie


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


  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. Lay top crust over fruit and crimp edges to seal. Make a few decorative cutouts or slits in top crust to allow steam to escape. Brush with milk, then sprinkle evenly with 1 tablespoon sugar.
  3. 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.
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