Pie Night

For our Girl's Night this month, the lovely hostesses decided to do a Pie/Fall Treats night. I think we can all agree that was a wonderful idea.

Here is my addition to the night:

Make Ahead Blueberry Pie (Cook's Country)

1 recipe double-crust pie dough (The Pillsbury Just Un-Roll is fine I used this times 2)
4 tablespoons unsalted butter, melted
4 whole graham crackers, crushed to fine crumbs
6 cups blueberries (fresh or frozen)
1 ¼ dried cranberries
¾ cup sugar
2 tablespoons minute tapioca
2 teaspoons lemon juice
¼ teaspoon salt

On lightly floured surface, roll 1 dough into 12-inch circle (or just unroll if using store-bought). Transfer to 9-inch pie plate. Brush crust with 2 tablespoons melted butter and sprinkle with half of cracker crumbs. Cover with plastic and refrigerate for 30 minutes. Roll second dough into 12-inch circle and brush with remaining butter, leaving 1-inch border around edge. Refrigerate, covered, on large plate for 30 minutes.

Heat 4 cups blueberries and cranberries in saucepan over medium heat, stirring occasionally and mashing slightly, until blueberries break down and mixture is thickened, 8 to 10 minutes. Let cool slightly, then stir in sugar, tapioca, lemon juice, salt and remaining blueberries. Refrigerate until cool, about 15 minutes.

Transfer filling to dough-lined pie plate. Sprinkle remaining cracker crumbs over filling. Fold lip of bottom crust inward over filling. Brush border of dough with water, then arrange top crust, buttered-side down, over pie. Crimp edges of pie. Cut six 1-inch slits, about 1 inch from crust and four 1-inch slits near center of pie. Allow pie to firm in freezer for 1 hour. Once pie is firm, wrap it tightly with plastic, then aluminum foil. Freeze for up to 2 months.

To cook: Adjust oven rack to lowest position and heat oven to 375. Bake until juices are bubbling and crust is golden brown, about 80 minutes. Let cool on wire rack at least 2 hours.

I will post any other recipes I get. Can't wait to go tonight and gorge!