I’ve always thought a balanced kitchen was the place to be — that healthy spot that ensures I get the nutrients I need, but isn’t devoid of delicious treats like….pies.
And, Idaho is no different. A little more balance in this state would almost certainly be an improvement. And nothing says Thanksgiving like a little political discussion, so I thought I would recommend a pie recipe. It’s called a “Red to Blue Pie.”
It is a perfect mix of blueberries and cranberries and at the same time an incredible conversation starter. Start with this question – “What would you be thankful for if we turned Idaho blue?”
And prep your answers — early childhood education, a growing economy with liveable & attractive wages, climate policies that protect our communities and deliver on a new, cleaner future.
Those are just a few ideas to help get you started. Happy Thanksgiving from the Erpelding’s!
Turn Idaho Red to Blue Pie Recipe
Here’s a new tradition and an incredible Cranberry Blueberry Pie
- 2 cups sugar in the raw
- 1⁄4 cup cornstarch or tapioca flour
- 1.5 cups fresh cranberries (or frozen)
- 2.5 cups fresh blueberries
- 2 tablespoons lemon juice
- 1/4 teaspoon cinnamon & almond extract
- Double crust pie crust – either store-bought or preferably homemade.
- 1⁄2 teaspoon powdered sugar
- Preheat oven to 400º with two racks. place a cookie sheet on the bottom rack to catch drippings.
- Place one pie crust in bottom of pie plate and set aside.
- Combine sugar, cornstarch, cranberries, blueberries, cinnamon, almond, and lemon juice in a large
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat; simmer until cranberries pop and mixture is very thick.
- Cool 15 minutes.
- Pour mixture into crust.
- Top with 2nd crust and decorate as you see fit.
- Bake for 25-35 minutes or until golden brown. Watch for the pie edges. Consider covering edges.
- Cool 2-3 hours before serving.
- Sprinkle with powdered sugar if you’d like.