Photo by Hélène Dujardin

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1 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.
  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

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