With a rich, purple center mimicking the geode amethyst, this blueberry pie highlights sweet, juicy blueberries but balances them with elements of tartness. Utilizing orange zest, orange juice, lemon juice, and cranberries, the sweetness of the bursting berries is leveled out. We recommend using fresh berries as you can, but frozen will work just as well. Dollop whipped cream on top, or serve alongside a scoop of your favorite ice cream.
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
- Preheat oven to 375 degrees. In a large bowl, combine blueberries, cranberries, 1½ cups sugar, cornstarch, orange zest, orange juice, and vanilla.
- 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.
- 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 ByNathalie Dupree, author of Mastering the Art of Southern Cooking