Cranberry-Blueberry Pie
rec.food.veg/Jan Reese/1992

Pastry for two-crust 9-inch pie
1 (16 oz.) can whole cranberry sauce
1/4 cup granulated sugar
2 tbsp cornstarch
1/2 tsp grated orange rind
2 cups fresh or frozen blueberries
1/2 tsp mace
1/2 cup firmly packed brown sugar
2 tbsp all-purpose flour
2 tbsp orange juice
1/8 tsp salt
2 tbsp margarine

Prepare pie crust, adding mace to the flour mixture. Roll and press bottom crust into 9-inch pie plate. Do not bake.

In a large bowl, combine cranberry sauce, brown sugar, granulated sugar, flour, cornstarch, orange juice, orange rind and salt. Stir in blueberries. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edges with water.

Roll top crust, place over filling mixture. Trim 1/2-inch beyond edge of pie pan. Fold top edge under bottom crust; flute. Cut designs in top crust to allow steam to escape or make lattice top. If desired, beat an egg and use to glaze top crust.

Bake at 425 for 30-40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil during last 10 minutes to prevent overbrowning. Cool to room temperature before serving.