Festive Cranberry And Blueberry Pie Recipe

About this recipe

A delightful Jain-friendly dessert featuring a tangy cranberry and blueberry filling, encased in a flaky sour cream pie crust. Perfect for a festive dinner treat.

Ingredients

• 1.5 Kg Orchardworld Seedless Easy Peeler Box
• 300G Berryworld Blueberries
• - Silver Spoon Granulated Sugar
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Coarsely chop half an orange and blend it in a food processor until finely ground.
2. 2. Transfer the ground orange to a heavy saucepan. Add 1 1/2 cups sugar, 3 tablespoons cornstarch, 200 g frozen blueberries, and 200 g frozen blueberries.
3. 3. Cook the mixture over medium-high heat, stirring constantly, until it thickens, about 3 minutes.
4. 4. Remove the saucepan from heat and let the filling cool completely.
5. 5. Preheat the oven to 180°C (350°F). Roll out the sour cream pie crusts and line a pie dish with one crust.
6. 6. Pour the cooled filling into the pie crust and cover with the second crust, sealing the edges. Cut small slits on top to allow steam to escape.
7. 7. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
8. 8. Let the pie cool slightly before serving. Enjoy this festive dessert as a perfect end to your dinner!