Cranblue Pie

I'm not the only one who has come up with a recipe like this. But I'll happily take credit for it!

Cooking the pie filling beforehand, rather than just loading the pie up with raw berries tossed with sugar and cornstarch, means you don't have to worry about whether the filling will set up properly.

CRANBLUE PIE
2 cups sugar
¼ cup cornstarch
2 cups fresh or frozen cranberries
the juice of 1 lemon (about 2 tablespoons)
16 oz. fresh or frozen blueberries
a bit of lemon zest from the lemon
crust for a double-crust pie

In a large saucepan, combine sugar, cornstarch, lemon juice and berries; cook over medium heat until mixture boils and cranberries begin to pop, stirring constantly. Reduce heat; simmer until mixture is very thick, then allow pie filling to cool for 15 minutes. Add zest and stir to combine.

While pie filling cools, preheat oven to 425 degrees. Fit the bottom crust into a 9" pie plate. When the oven is ready, pour pie filling into crust, top with second crust, flute edges and cut vents in top crust. If you wish, you may give the crust an egg wash at this point, but I usually skip it. Delays after filling the pie are likely to produce a soggy bottom crust (and no one likes a soggy bottom, amirite?), so get that pie on a cookie sheet and into the oven ASAP. Bake 25-35 minutes or until golden brown. (If it looks like the edges of your pie crust are getting too brown, cover them with strips of foil during the last few minutes of baking.)

Cool pie for several hours before serving. Dish up with vanilla ice cream or whipped cream and scarf gluttonously.

Serves 8 or fewer, depending on levels of gluttony.

Source: Soozcat (and others)