Recipe: Cran-Blueberry Pie (Double-Crust)

CRAN-BLUEBERRY PIE



1 package (12 ounces) frozen blueberries (about 2 1/2 cups)
2 cups fresh or frozen cranberries
3/4 cup sugar
1/2 cup Karo Light Corn Syrup
1/4 cup Argo Corn Starch
1/4 teaspoon Spice Islands Ground Saigon Cinnamon
1/8 teaspoon salt
2 (9-inch) unbaked pie crusts
FOR THE GLAZE:
1/4 cup powdered sugar
1 to 1 1/2 teaspoons milk

Preheat oven to 375 F.

Combine blueberries, cranberries, sugar, corn syrup, corn starch, cinnamon and salt in a large saucepan. Cook over medium-high heat, stirring frequently, until cranberry skins begin to pop.

Assemble pie by placing one crust in pie plate. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust to vent.

Bake 40 to 45 minutes or until top is lightly browned.

TO PREPARE THE GLAZE:
Stir powdered sugar and milk together until smooth. Spread over hot crust.

Cool pie on wire rack. (Let pie cool completely before cutting, or filling will be runny.)

Make 1 (9-inch) pie, 8 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.