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Cran-Blueberry Pie
Yield:
1 pie (8 servings) 		Prep Time:
20 minutes 		Bake Time:
38-43 minutes
Pie ingredients:
About 2-1/2 cups frozen blueberries
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 ingredients:
1/4 cup

powdered sugar
1 to 1-1/2 teaspoons milk
 

Pie:
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 38 to 43 minutes or until top is lightly browned.

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.)

TIPS: Delicious served with a scoop of vanilla ice cream! This pie is like a tangy extra-flavorful blueberry pie!
 
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FLEISCHMANN'S is a registered trademark of AB Mauri Food, Inc.