Blueberry Cranberry Crumb Pie
Textured pie featuring blueberry and cranberry.
Ingredients
1-½ cups frozen DOLE Cranberries
1-½ cups granulated sugar
1 tsp grated orange peel
½ cup orange juice
3 cups frozen DOLE Blueberries part thawed drained
6 tbsp cornstarch
¼ cup water
½ cup all-purpose flour
½ cup quick cooking oats
¼ cup packed brown sugar
½ tsp ground cinnamon
½ tsp salt
¼ cup butter softened
pastry for 9-inch pie shell
Directions
- Preheat oven 400ºF.
- Combine cranberries, sugar, orange peel and juice in large saucepan. Bring to boil, stirring occasionally. Cook over medium heat until cranberries begin to pop, 4 to 5 minutes. Add blueberries.
- Stir together cornstarch and water in small bowl; add to berry mixture. Cook, stirring, until thickened, 8 to 10 minutes. Remove from heat.
- Combine flour, oats, brown sugar, cinnamon and salt in medium bowl. Cut in butter with pastry blender or two forks until crumbled.
- Press pastry into pie dish; turn under and flute edges. Pour in thickened berry mixture. Spoon crumb mixture over top.
- Cover edge of crust with strips of aluminum foil to prevent over browning. Bake until crumb topping is lightly browned, 25 to 30 minutes. Cool well or chill before cutting.