Fruit sweet and sugar free - crimson pie

8 servings

Ingredients

Quantity Ingredient
1 Basic pie crust, bottom
1 10-inch top crust
½ Orange, seeded, not peeled
4 cups Fresh or frozen blueberries
3¼ cup Fresh or frozen cranberries
Egg wash for pies and tarts
¾ cup Fruit sweetener
3 tablespoons Cornstarch
1 tablespoon Butter

Directions

CRUST

FILLING

Prepare the bottom and top crusts according to the directions.

Coarsely grind the half orange (peel included) in a food processor or blender. Put the ground orange in a saucepan along with the blueberries and cranberries, and ¼ cup of the sweetener. Cook over medium heat until the mixture comes to a boil. Meanwhile dissolve the cornstarch in the remaining ½ cup of sweetener. When the berry mixture is boiling, whisk in the dissolved cornstarch, stirring constantly. When the mixture returns to a boil, reduce the heat and simmer for five minutes. Remove from the heat. Place the filling in a bowl and cool it completely before pouring it into an unbaked crust.

The filling can be prepared up to a week in advance and refrigerated.

Preheat oven to 350 degrees. Pile the filling into the unbaked pie crust. Cut the butter into four or five pieces and dot them over the filling. Prepare the egg wash and brush it on the rim of the crust.

Cover the pie with the top crust. Seal the edges by pressing lightly with the tines of a fork. Use the dull side of a small knife to trim off any pastry extending beyond the edge of the pie pan. Brush the top crust with Egg wash. Use a sharp knife to make a few slits in the top crust to release steam while cooking. To bake the pie, place it on a baking sheet in the preheated oven, directly on the floor of a gas oven or on the lowest shelf of an electric oven. Bake the pie for about 1 hour, until the crust is golden and the filling is bubbling.

Serve crimson pie hot from the oven or at room temperature.

Submitted By JIM WELLER On 04-09-95

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