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Riversong Lodge Blueberry-Cranberry Pie
Pastry for a 9-inch double-crust pie
2 cups blueberries
2 cups cranberries
1 cup sugar
3 tablespoons
quick-cooking tapioca
pinch of salt
2 tablespoons butter
Preheat the oven to 400 degrees. Place
the blueberries and cranberries in a large bowl.
Combine the sugar, tapioca, and salt and stir the mixture into
the
berries. Line a 9-inch pie pan with half the pastry. Spoon the filling into the pastry and dot with the
butter. Top with the remaining pastry, crimp the edges, and slash the top in several places to allow the steam to escape.
Lightly brush the crust with cold water.
Bake on the center rack of the oven for 45-50 minutes, until the crust
browns and juice bubbles consistently from the vents.
Makes 8 servings.
Source: "Baked Alaska"
cookbook by Sara Eppenbach
Note: In 1983 Kirsten Dixon, a public health nurse, and Carl Dixon, an audiologist
turned fishing guide, built a log lodge on the Yentna River in the wilderness northwest of Anchorage. When their large
black cookstoves finally arrived by floatplane, they hauled them up the riverbank by hand. With no prior experience
operating a lodge or a commercial kitchen, or even living in the bush, they created Riversong Lodge, nurturing two small daughters
in the process.
Visitors come to Riversong from all over the world. Kirsten, now a veteran of cooking classes
at the Paris Cordon Bleu and Boston University, presides over a kitchen that produces miraculous dishes from the bounty
of her greenhouse, garden, and surrounding woods. This "winter pie" takes advantage of the cache of berries
stored in most Alaskans' freezers. You can bake the pie successfully without thawing the berries first, but the cooking
time must be increased by 10-15 minutes.
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