Lattice-topped Cranberry Blueberry Pie
Another day another pie! Today I’m sharing a pie I’ve had my eye on for almost a whole year now and I’m so happy that Pie Week has given me the chance to bake it.
I am a huge sucker for fruit pies all summer long, and it’s really a shame that often times they get looked over on the Holiday circuit. Cranberries especially seem to be a bit lost in the pie-making action, and this pie includes the fresh berries we usually only see in summer, with fall and winter’s favorite tart red fruit. (If you are looking for a pie where cranberry really shines, check out my Cranberry Meringue Pie from last year!)
This recipe uses frozen blueberries which makes it easy (as pie ha!) to make even in the fall and winter when they are out of season.
I loved the combo of maple syrup with cranberries so much after trying it in this Cranberry Butter, that I subbed some of the sugar for syrup, and also added some vanilla extract because well- everything is better with a little vanilla don’t you think? Before baking I sprinkled this pie with a special concoction called “Nutmeg Vanilla Sugar” that I was given a sample of ages ago, and I’ve been waiting for the right chance to use it.
Though it is made from ground whole vanilla beans, I think the same effect could be re-created using nutmeg, sugar and some vanilla bean seeds. It’s totally not mandatory for this pie, but adds a wonderful spice to the crust and gives the bright jammy fruits an autumn touch!
Lattice-topped Cranberry Blueberry Pie
- 1 double Pie Crust (full recipe)
- 16 ounces frozen organic wild blueberries (do not thaw)
- 12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
- 1 cup sugar
- 1/4 cup pure maple syrup
- 3 tablespoons cornstarch
- 3 cinnamon sticks
- juice and zest of 1 small lemon
- 1 teaspoon pure vanilla extract
- heavy cream for brushing
- 1 teaspoon sugar
- 1 teaspoon nutmeg
- 1/4 of a vanilla bean scraped out (optional)
In a medium sized saucepan, combine all the filling ingredients except for the cinnamon sticks. Stir mixture well until berries are evenly coated.
Add the cinnamon sticks and cook over medium heat for 12-14 minutes, stirring occasionally. The berries will burst, and the mixture will reduce and thicken.
When the mixture starts to bubble like lava, stir constantly for another 2 minutes or so. Pour filling into a heat-proof bowl and cool completely in the fridge. (Or use the freezer to speed things up. The filling can also be prepared up to 3 days in advance.)
When the filling is ready to go, Roll out one layer of the crust to a 12-inch circle and drape it over a 9-inch pie pan, trimming the excess dough so there is a 1-inch over hang all around.
Pour the filling into the crust. Roll the top layer of dough out into another 12-inch circle, and either drape the whole thing over for a traditional double crust, or cut the dough into strips for a lattice-top. (I used a ruler and cut each strip 1/2 inch wide.)
Trim and fold over the edges, crimping as desired.
In a small bowl mix together the sugar, nutmeg and vanilla bean (if using.) Brush the heavy cream over the crust and sprinkle with the sugar mixture.
Bake at 400F for 50-60 minutes or until crust is golden and filling is bubbly. If the crust is getting too dark too fast, cover it with a bit of foil.
Recipe adapted from: Bon Appetit via Tracey's Culinary Adventures
Cranberries don’t get quite enough of the pie love that they deserve! I’ve actually made this pie from BA before and it is fabulous! plus your lattice work is amazing.
I love the deep purple color of this pie and also the super generous and thick filling! I’ll be trying this out for sure!
If I have any extra time at all I am making this pie! LOVE
Your pie crust is perfection. I’m in awe of your mad skills!
First thought: cranberry blueberry pie… interesting
Second thought: cranberry blueberry pie… AWESOME!
OMG that is so gorgeous and looks seriously delectable! Yum!!! Beautiful lattice too! I am definitely yearning for this now! :)
Blueberry pie is one of my favorites. I LOVE the idea of adding Cranberries…I think this will definitely be a thanksgiving must!
Audra, that is one gorgeous pie! I love that frozen berries let us use out-of-season and in-season fruits together. I do have to say that I’m terrified of lattice tops. I’ll put that on next year’s to-do list.
Your lattice crust looks so perfect! I made a chocolate pie with a cookie crust because pie dough and I don’t get along :)
This pie is PERFECTION, Audra! I love the sweet blueberries combined with the tart cranberries. Great flavor combination and perfect for something a lil’ different for Thanksgiving!
You are such an amazing pie maker! I bow to you! :)
This pie is beautiful! Your lattice skills are killer! We need to set up a pie date :)
It looks amazing! I am really hardly ever thinking of fruit pie in the winter… maybe I should give it a try :D
Blueberry pie is my mom’s favorite, and I LOVE cranberries. I definitely need to try this! Although there is no way mine will look as gorgeous as yours does!
This pie is truly fabulous!! LOVE!
That may be the most perfect lattice I’ve ever seen.
Audra doll, this pie is gorgeous!
I can’t wait to make it.
This pie looks AMAZING! Those fruit look super juicy and that lattice crust is so PERFECT!
What a gorgeous pie! And that crust is absolute perfection!
This looks wonderful – beautiful photos and styling!
That pie is gorggggggeous! I wouldn’t want to eat it!
I fell hard for this pie last year, I made it like 3 times in the course of a month lol! Yours is gorgeous, Audra, I especially love your lattice top!
I don’t blame you- I’m already planning to make it again next week :)
Thanks so much Audra!!….it tasted just as good as it looked. Absolutely delicious.
Thanks for stopping by Anthony! :) I’m so glad you liked the pie!
Just beautiful!! Your lattice is perfect :)
This pie is SO PERTY!! You are a lattice perfectionist!
Gorgeous pie!! I love the lattice top, and the oozing fruit sounds incredible!
Oh my god that pie is incredibly GORGEOUS!!!!!!!!!!! <3
This pie is just gorgeous!! Look at that lattice work :) I bet it tastes perfect too!
This lattice is absolutely stunning, Audra!!!!!
Beautiful lattice! AND delicious looking pie :D
This looks perfect!!
this is beautiful! my husband loves blueberry pie, but isn’t a fan of cranberries. his birthday is coming up, and i’d love to make this for him but omit the cranberries (sub more blueberries). can you suggest how else i’d need to alter the recipe? i’m guessing the sugar would need cut back since berries are sweeter than cranberries.
thanks for any help!
This recipe turned out a wonderful pie, a great favorite forever. Can’t believe the recipe can be so condensed and concise, yet the results so delicious. One thing that new bakers may not be aware of is the unexpected coming and going of different fruits in your market’s frozen food case. It makes sense that frozen rhubarb will probably run out long before fall, when cranberries are just becoming available. likewise, You might find that blueberries are no longer available in your market when you want them for this recipe. There seems to be some regional variation involved here, but I have learned to protect against disappointment by keeping a few packages of cranberries in my home freezer so I will be all stocked up when fresh blueberries arrive on the produce shelves.
Happy baking to all, and do try this surprising recipe.
P.S. Audra, the print of this part of your blog is coming out so faint on my computer that I can hardly read it. I certainly don’t want to miss anything. Thanks.