Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Yield: 1 pie (8 servings)
- 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
- GLAZE:
- 1/4 cup powdered sugar
- 1 to 1-1/2 teaspoons milk
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- 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.
- Prepare 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.)
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