Blueberry Cranberry Pie

A tart blueberry pie.

Ingredients

• 1/2 small orange (including peel), seeded and quar-tered
• 1 (12 oz) pkg fresh or frozen cranberries
• 4 Cups (about 20 oz) fresh or frozen blueberries
• 1/2 tsp salt
• 1 2/3 Cups sugar
• 3 Tbsp cornstarch

Instructions

Coarsely grind the orange in a food processor or blender and put in a large saucepan. Add remaining ingredients, stir to combine, and bring to a boil.

Reduce heat to simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes. Set aside to cool completely.

Preheat oven to 400 degrees.
Roll 1/2 of pie crust. Place in 10-inch pie plate. Pour filling into the pie. Roll out the other 1/2 of the pie crust, and place on top of the filling. Lightly press the top and bottom crust edges together and trim the excess dough by running a knife around the edge of the pan. Crimp edges to make a decorative border and cut 3-4 venting slits in the top crust. Brush the top crust with a slightly beaten egg.

Place the pie in the preheated oven and place baking sheet below it. Bake for 45-50 minutes, or until crust is golden brown.

Cool on a wire rack.