Lattice-topped Cranberry Blueberry Pie

Instructions

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.

For topping:

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.