Thanksgiving Pie

It appears that I am a day late and a dollar short, here. With that being said, I am still sharing this pie recipe, because it is my favorite. I have been making it for the last few years and I will be making it again today, for my Thanksgiving celebration that will take place tomorrow.

This  pie is simple and delicious. I think it has the right balance of tart and sweet and it has proven to be a true delight!

Isn't this floral decoration the best? I saw the concept on a blog and fell in love and made my own!

DIY Floral Pie Topper and Wreath

Cranberry and Wild Blueberry Pie - Bon Appetit

FILLING

16          ounces frozen organic wild blueberries (do not thaw)

12          ounces fresh or frozen cranberries (do not thaw; about 3 cups)

1-1/4      cups sugar

3            Tablespoons cornstarch

2            Cinnamon sticks

1            Tablespoon fresh lemon juice

1/2         teaspoon finely grated lemon peel

CRUST

2            pie crust disks (see my great grandmother's recipe below)

Heavy whipping cream (for brushing)

Freshly grated nutmeg (for sprinkling)

THE TECHNIQUE: LATTICE TOP

To create a lattice top, roll out the dough, then cut it into strips. Make the lattice by draping half of the strips in one direction across the filling, then draping the other half in the opposite direction, or weave the strips over and under for a classic basket-weave pattern. Master this and you'll end up with a professional-looking dessert that's sure to impress your guests.

PREPARATION

FILLING

Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens an begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to class or ceramic dish; cool completely (mixture will thicken). DO AHEAD: Can be made 3 days ahead. Cover; chill.

CRUST

Position rack in center of oven; preheat to 400ºF. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10-inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips). Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Bush edges of bottom crust lightly with whipping cream. Press dough strip ends  to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bak until crust is golden and filling is bulling thickly, about 1 hour and 10 minutes. Cool pie on rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Serve pie at room temperature.

Great Grandma Adcock's Pie Crust

2          cups flour

1          cup vegetable shortening

1          teaspoon salt

1/4       cup ice cold water

Combine flour and salt. Cut in shortening until coarse like peas. Add water. Mix with hands. Roll out on floured surface until 1/4-inch thick.

I grew up cutting the fat into my flour, using two knives. Now I use a dough/pastry blender... so useful! It is really important that your water is extremely cold! Also, mix dough by hand until it is no longer a gooey mess.