Blueberry Cranberry Crumb Pie

Textured pie featuring blueberry and cranberry.

Total Time:
75 minutes

Servings:
10

Ingredients

1-½ cups frozen Dole IQF Cranberries

1-½ cups granulated sugar

1 tsp grated orange peel

½ cup orange juice

3 cups frozen Dole IQF 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

Preheat oven 400ºF.
Combine cranberries, sugar, and orange 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.