Cranberry Blueberry pie, complete with my wonky decorations. Feel free to add your own.

I’ve made this recipe before, but for some reason when I was looking for it this year I couldn’t find it online so I kind of winged it based on my memory. (Of course today when I was checking again, I found what I think I used before). My family really likes this pie. It is tart, sweet and good with whipped cream or ice cream. Because of the simple ingredients, it would also be pretty easy to make this vegan by substituting the store-bought crust with a vegan crust.

Pie!

Simple Cranberry Blueberry Pie

Ingredients

1/2 cup fresh or frozen blueberries
1 bag fresh whole cranberries
1 cup sugar (I used half Splenda/half sugar, but use whatever you like for sweetener.)
2 tsp almond extract
1 cup water
1/4 cup quick cook tapioca or tapioca starch
2 deep dish pie crusts (I used frozen, but knock yourself and make your own if it makes you happy.)

Directions

1.  Add water, berries, almond extract, sweetener and tapioca to a pot over medium heat. Let the mixture cook until the cranberries are broken down.
2. Pre-heat oven to 375*.
3. Pour mixture into one side of the pie crust until there is about 1/2 inch left at the top. You may have some filling left over, but don’t overfill the crust because it will bubble as it continues to cooks.
4. Add top crust either in a lattice pattern or to cover the top with ventilation holes.
5. Cook for 40-50 minutes, depending on your crust. It should be lightly browned.

Tips: The pie is heavy, so I placed it on a baking sheet before I put it in the oven. This keeps the filling from moving around when you`re taking it in and out and also catches in spillover if the filling bubbles out. You could use any combination of berries, but I like mostly cranberries with a little blueberries to maintain the tartness.

One suggestion if you have too much filling.