Cranberry and Wild Blueberry Pie

This pie is excellent! Made it exactly as the recipe specifies. The cranberries do add a bit of tartness but it's nice balance. It's a great alternative to blueberry pie.

• ljoatl

• Atlanta, GA

• 4/4/2017

I have been making this pie for years, LOVE IT!!!! For all the people that complained about the "tartness" and gave it low ratings, use some common sense. What did you expect, it contains cranberries? These little red gems always add a tart quality to cooking. This pie is the perfect addition to a dessert table to counterbalance extremely sweet confections. I use the pie crust recipe for all my pies, even quiche.

• graham89931

• Colton, NY

• 1/21/2017

I read through all of the comments (complaints) for this recipe before I made it and was concerned, but my mother was very excited for this pie so I decided to make anyways and I am very glad that I did. I did not have any of the issues that others mentioned with texture or it being too tart, but that is probably because I already knew that the best thing to serve with tart pie is ice cream. I omitted the cinnamon sticks and went with powdered instead as suggested which was a big hit. My mother also suggested using orange zest and juice next time because it is sweeter.

• BooBerry84

• Albuquerque, NM

• 11/16/2014

This is my go-to holiday pie, though I make adjustments to up the filling and decrease sugar. I have found the perfect proportions for a deep-dish pie to be 24oz blueberries and 18oz cranberries. If you like your fruit pies more tart than sweet, tweak the other measurements- I use about 1/2c white sugar, heaping 1/2c brown sugar, 1tsp lemon zest, 2T lemon juice. Regardless, I suggest substituting some brown sugar, adding a dash of vanilla, and going with fresh cranberries and frozen blueberries.

• alaina_smith

• 11/23/2012

I am a fan of this recipe, but thought that the cranberry was just a bit too tart and not enough balance. I would suggest cutting the cranberry and increasing the blueberry. Additionally, if you are making a deep dish there will not be enough filling. I used a half portion more of blueberries and could have taken a bit more. Right proportion of corn starch and lemon.

• aramat3

• 12/27/2011

蛋糕是我的家人最喜欢的甜点。让这Thanksgiving and had to make it again at XMAS. The balance between the blueberries and cranberries is fantastic. Easy and amazing. The first time I had blues from Maine but ran out for the second pie so used some frozen ones from Trader Joes. Amazing pie!

• KarenfromNewton

• Newton, MA

• 2/12/2011

I am not generally a pie person but this recipe won me over. I've made it with the wild organic blueberries and with regular blueberries and I must say I prefer the regular berries. I make this exactly as written and the tart cranberries balance the sweet blueberries, the cinnamon perks it up and the lemon gives it just the right fresh note. It is absolutely my 'go to' winter pie recipe.

• fiona024

• Santa Rosa, CA

• 12/31/2010

Very tasty. It will be repeated in our home...even if it calls for wild blueberries...

• Jshelford

• Naples, FL

• 12/19/2010

I'll make this pie again and again--and I love the piecrust recipe that came with it in the November Bon Appetit. Beats my family recipe by a mile. At our Thanksgiving table, which was comprised of contributions from four excellent cooks, it was the hit of the evening. We loved the combination of flavors. I would not change a thing.

• jucunni

• San Francisco

• 12/9/2010

Amazing!! We had a potluck thanksgiving and I passed this recipe on to a friend of mine who never cooks. She was really intimidated at making a pie, and even apologized for how it looked when she brought it to the party. Im telling you it was the best berry pie I ever ate. I will never again have blueberries alone in a pie. I ate two slices, and my friend was so proud of herself Im sure she will make it again.

• allisonperson

• Brooklyn

• 11/30/2010

Everyone enjoyed this at our Thanksgiving dinner. The tartness was a welcome change from other desserts, especially with whipped cream. I did add more blueberries. I also followed the advice of another reviewer and added extra cinnamon, vanilla, and the zest/juice of an entire lemon. I don't know how much of a difference it made in the final pie, but adding a bit of brandy also gave the filling a note of complexity.

• megbaker

• Chicago, IL

• 11/28/2010

I read all of these reviews before making this for my family Thanksgiving and I decided to, hestitantly, bc the reviews were not so good. However, I eliminated the cranberries bc I think that's what made it too tart and instead of using cinnamon sticks, I used ground cinnamon and about 1.5tsp of vanilla. This was SO good! Just a blueberry pie with a different flavor with the cinnamon and lemon. I strongly recommend people to make this without the cranberries.

• Anonymous

• NY, NY

• 11/27/2010

I discovered this pie to be an excellent dessert for any holiday meal in the future. the flavor is prefectly balanced sweet and tart,while remaining light.

• Anonymous

• St Paul

• 11/27/2010

Delicious and tart -- the blueberries balance out the cranberries very nicely, and the pie looked beautiful with the dark red filling and lattice crust. My family gobbled it up! I added 1 tsp of vanilla based on other reviews. I could not taste even a hint of cinnamon, so next time I will probably omit the cinnamon sticks and just use powdered cinnamon instead.

• Pumpkin_Juice

• 11/26/2010

Delicious and the filling is very easy to make

• Anonymous

• 11/26/2010