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Cranberry-Blueberry Pie

Submitted by Recipe c.

Combine blueberries, cranberries, 1-1/2 cups sugar, cornstarch, orange peel, cinnamon, nutmeg and orange juice in large saucepan until well blended. Bring to boil on medium-high heat. Cook and stir constantly 5 minutes, or until thickened and bubbly. Remove from heat; cool completely.
Preheat oven to 375°F.
Roll 1 pie pastry into circle 12-inches in diameter on lightly floured surface. Transfer dough to a 9-inch deep dish pie plate. Ease pastry into pie plate, being careful not to stretch dough. Transfer filling to pastry. Trim pastry even with rim of pie plate.
Roll second pie pastry into circle 12-inches in diameter. Carefully place pie crust over filling. Trim 1/2-inch beyond edge of pie plate. Wrap excess top crust under bottom crust. Press edges together to seal. Flute edge. Cut 5 or 6 slits in top crust in spoke pattern.
Place pie on baking sheet lined with aluminum foil. Bake 60 minutes, or until crust is golden brown.
Cool completely on wire rack. Cut into 8 slices.

Calories 601

Fat 27 g

Saturated Fat 14 g

Trans Fat 0.0 g

Cholesterol 95 mg

Sodium 1312 mg

Carbohydrates 55 g

Sugar 21 g

Protein 30 g

Iron 2 mg

Fiber 5 g

Potassium 262 mg

Serve with sweetened whipped cream, if desired.

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