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Lite CranBlueberry Pie

PrintPrint Recipe
  • Yield: 1 pie (8 servings)
  • Prep Time: 0:20
  • Bake Time: 40 to 45 minutes

Ingredients

  • 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 corn starch
  • 1/4 teaspoon ground cinnamon
  • 2 (-inch) unbaked pie crusts
GLAZE:
  • 1/4 cup powdered sugar
  • 1 to 1-1/2 teaspoons milk

Directions

  1. Preheat oven to 375°F.
  2. Combine blueberries, cranberries, sugar, syrup, corn starch and cinnamon in a large saucepan. Cook over medium-high heat, stirring frequently, until mixture thickens and just begins to boil.
  3. 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.
  4. Bake 40 to 45 minutes or until top is golden brown.
  5. 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.)
  6. *To reduce calories further, substitute sucralose sweetener for up to 1/2 cup of sugar.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Lite CranBlueberry Pie

  • Yield: 1 pie (8 servings)
  • Prep Time:  20 minutes
  • Bake Time: 40 to 45 minutes

Ingredients

  • 2 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1/4 cup corn starch
  • 1/4 teaspoon ground cinnamon
  • 2 (-inch) unbaked pie crusts
  • 1/4 cup powdered sugar
  • 1 to 1-1/2 teaspoons milk

Directions

  • Preheat oven to 375°F.
  • Combine blueberries, cranberries, sugar, syrup, corn starch and cinnamon in a large saucepan. Cook over medium-high heat, stirring frequently, until mixture thickens and just begins to boil.
  • 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 golden brown.
  • 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.)
  • *To reduce calories further, substitute sucralose sweetener for up to 1/2 cup of sugar.