Title: Fruit Sweet and Sugar Free - Crimson Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust, bottom |
| 1 | | 10-inch top crust |
| | | Egg wash for pies and tarts |
| FILLING |
| 1/2 | | Orange, seeded, not peeled |
| 4 | c | Fresh or frozen blueberries |
| 3 1/4 | c | Fresh or frozen cranberries |
| 3/4 | c | Fruit sweetener |
| 3 | tb | Cornstarch |
| 1 | tb | Butter |
Prepare the bottom and top crusts according to the directions. Coarsely
grind the half orange (peel included) in a food processor or blender. Put
the ground orange in a saucepan along with the blueberries and cranberries,
and 1/4 cup of the sweetener. Cook over medium heat until the mixture comes
to a boil. Meanwhile dissolve the cornstarch in the remaining 1/2 cup of
sweetener. When the berry mixture is boiling, whisk in the dissolved
cornstarch, stirring constantly. When the mixture returns to a boil, reduce
the heat and simmer for five minutes. Remove from the heat. Place the
filling in a bowl and cool it completely before pouring it into an unbaked
crust. The filling can be prepared up to a week in advance and
refrigerated. Preheat oven to 350 degrees. Pile the filling into the
unbaked pie crust. Cut the butter into four or five pieces and dot them
over the filling. Prepare the egg wash and brush it on the rim of the
crust. Cover the pie with the top crust. Seal the edges by pressing lightly
with the tines of a fork. Use the dull side of a small knife to trim off
any pastry extending beyond the edge of the pie pan. Brush the top crust
with Egg wash. Use a sharp knife to make a few slits in the top crust to
release steam while cooking. To bake the pie, place it on a baking sheet in
the preheated oven, directly on the floor of a gas oven or on the lowest
shelf of an electric oven. Bake the pie for about 1 hour, until the crust
is golden and the filling is bubbling. Serve crimson pie hot from the oven
or at room temperature.