Tasty Tuesday Link Up: Best Thanksgiving Dessert

November 14, 2017, by Daily Style Finds

blueberry pie, bon appetite
  Hi, this is Lisa from Daily Style Finds.  It has been a long time since I posted on The Blended Blog.  And, I am so excited to be back and sharing with you one of my favorite (and best) desserts to make for Thanksgiving.  I know it might not be the traditional dessert, like pumpkin pie - but it really  yummy and always a big hit at my parties!  I serve the pie with some vanilla ice cream (or whipped cream) - and people love it!  And, it is really simple to make. 

"A perfect Thanksgiving treat for berry pie lovers."

FILLING
16 ounces frozen organic wild blueberries (do not thaw)
12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)

1 1/4 cups sugar

3 tablespoons cornstarch

2 cinnamon sticks

1 tablespoon fresh lemon juice

1/2 teaspoon finely grated lemon peel


Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD Can be made 3 days ahead. Cover; chill.


 
CRUST
2 Pie Crust dough disks (click for recipe)

Heavy whipping cream (for brushing)

Freshly grated nutmeg (for sprinkling)


Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10-inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips). Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack. 

DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

  Serve pie at room temperature.





TASTY TUESDAY LINK UP

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