Burgundy Pie

• Dough for 9" double crust pie
• 2 cups fresh or frozen blueberries
• 2 cups fresh or frozen cranberries, (halved if using fresh)
• 1.5 cups light brown sugar
• 1/4 cup flour
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 2-3 tablespoons unsalted butter
• 1 egg, beaten with 1 teaspoon water (for glaze)

1. Preheat oven to 400 F.
2. In a bowl, combine the blueberries, cranberries, sugar, flour, nutmeg and salt; toss until well combined.
3. Using as little additional flour as possible, roll out the dough and line the bottom of the pie plate.
4. Spoon the filling into the pie dough. Dot the filling liberally with butter.
5. Roll out the remaining dough until is large enough to cover the top of the pie. Set it on the filling. Fold and crimp the overhang to seal it. Brush the surface with the egg mixture and cut a few slashes for venting.
6. Bake the pie for about 50 minutes or until the crust is golden.

crust pie, blueberries, cranberries, light brown sugar, flour, freshly ground nutmeg, salt, unsalted butter, egg

Taken from www.epicurious.com/recipes/member/views/burgundy-pie-50157142 (may not work)