Mixed Berry Pie Recipe
I make this mixed berry pie, my mom’s favorite, every Thanksgiving. The cranberries are really the star of this show and make for the perfect tart-to-sweetness ratio.
Ingredients
SERVES 06 | PREP 10 MINUTES
- 2 cups fresh cranberries
- 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 (we love Trader Joes piecrust)
- 1 egg, beaten
Directions
- In a medium saucepan over medium-low heat, combine the cranberries, 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 too thick, though 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 in the cold berry mixture.
- Bake for 50-60 minutes until the filling is bubbly and the crust is golden brown.
- *Check it around 35 minutes, and if the edges are getting too dark, cover them with foil.
