A combination of sweet and tart, this cranberry and mixed berry pie, is easy to put together, tasty, and sure to please!
Can you believe we’re officially less than two weeks until Christmas? What the whaaaat?! why oh why does the best time of year have to fly by the quickest? slow your roll, time.
We’re trying to make the best of it and do everything we can. It’s a little strange being out on the west coast this year because it doesn’t really feeeel like it’s the holidays. It’s not that cold (usually in the 50’s everyday) <– I’m not used to that, New England weather is frigid, & you have to wear 3094 layers just to walk to your mailbox, plus trudge through 8 feet of snow. It rains here though, almost daily at one point or another, so that’s a tough one to wrap my head around at Christmas. It’s weird being able to be out side in just a sweater of a sweatshirt…how do you folks in the warm weather states do it? Without the dry, 32° weather, it just doesn’t feel like the holidays…I’m so whack, right?!
Don’t’ get me wrong, I’m not complaining…I’m kind of in love with the fact that I don’t have to bundle my kids up like the Michelin man to go play outside, or worry about freezing our arses off while we’re there. It’s nice to not have all that damn snow that I always complained so much about, or those freezing temps, I don’t miss those at all. It’s just a different feeling, a different atmosphere, than what I’ve grown up in for 26 years, so it’s taking some adjusting, but I’m loving it, I really am!
I made another pie! I think I’ve made approximately 1.5 pies in my entire life, and here I went and made two in a three month period. I don’t even know. But this one is super easy, super quick, and not really all that labor intensive, unlike my favorite pie ever, <–worth it though!
The filling of this pie takes a total of about 10-15 minutes to make, and you don’t even have to stand there the entire time. You combine almost everything in a pot, let it come together, pour into your pie crust, top it, bake it, and voila! Pie! You can even totally cheat and buy a pre-made crust, I won’t tell. My mother-in-law swears on the Pillsbury pie crusts, I think I’ll have to try that out sometime.
This particular pie is filled with fresh cranberries and mixed berries, I used blackberries, raspberries, and blueberries. It’s sweet and tart, with a flaky crust. It’s so pretty and a perfect pie for the holiday season!
A combination of sweet and tart, this cranberry and mixed berry pie, is easy to put together, tasty, and sure to please!
Ingredients
- 2 cups fresh cranberries
- 1 apple, peeled and diced
- 1 TB lemon juice
- 1/2 cup sugar
- 3 TB cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3-1/2 cup water
- 4 cups frozen mixed berries (I used a combo of blackberries, raspberries, and blueberries)
- Pie Crust (this is my favorite recipe here)
- 1 egg, beaten
Directions
- In a medium sized saucepan over medium-low heat, combine the cranberries, apple, lemon juice, sugar, cornstarch, cinnamon, nutmeg, and salt. Pour in 1/3 cup water.
- Stir occasionally until the cranberries begin to burst and the mixture is thickened, about 5 minutes.
- Stir in the frozen berries for about two more minutes, or until softened, add additional water if the mix is to thick, but you do want it fairly thick so that it will set in the pie.
- Cool for ten minutes.
- Preheat oven to 350°
- Meanwhile, roll the dough into the pie pan, up the sides, pinching the edges.Pour the cooled berry mixture in. Continue with a lattice top following THESE instructions.
- Brush pie crust with the beaten egg. Bake for 50-60 minutes until the filling is bubbly and the crust is golden brown. *(be sure to check it around 35 minutes, and if the edges are getting to dark, cover them with tinfoil.) Enjoy!