Cranberry and Wild Blueberry Pie

Ingredients

• 16 ounces blueberries wild frozen organic thaw (do not )
• 2  cinnamon sticks 
• 3 tablespoons cornstarch 
• 12 ounces cranberries fresh thaw (do not ; 3 cups)
• 8 servings heavy whipping cream (for brushing)
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon zest finely grated
• 8 servings nutmeg freshly grated (for sprinkling)
• 1.3 cups sugar 

Equipment

• baking sheet
• oven
• pie form

Directions

1. Combine all ingredients in largesaucepan. Cook over medium heat untilmixture thickens and begins to boil, stirringoccasionally, 12 to 14 minutes. Continue toboil 2 minutes, stirring constantly.
2. Transferberry mixture to glass or ceramic dish; coolcompletely (mixture will thicken). DO AHEAD:Can be made 3 days ahead. Cover; chill.
3. Position rack in center of oven;preheat to 400°F.
4. Roll out 1 dough disk onfloured surface to 12-inch round.
5. Transfercrust to 9-inch-diameter glass pie dish;trim dough overhang to 1 inch.
6. Removecinnamon sticks from filling; spoon intocrust.
7. Roll out second dough disk to 13x10-inch rectangle.
8. Cut dough lengthwiseinto 3/4-inch-wide strips (11 to 12 strips).
9. Arrange half of dough strips across top offilling, spacing evenly apart. Form lattice byarranging remaining dough strips at rightangle to first dough strips and weavingstrips, if desired. Trim off excess doughfrom strips.
10. Brush edges of bottom crustlightly with whipping cream. Press doughstrip ends to adhere to bottom crust edges.Fold edges of bottom crust up over strips,pinching to seal. Crimp edges decoratively.
11. Brush edges and lattice lightly with cream.
12. Sprinkle lattice strips lightly with nutmeg.
13. Place pie on rimmed baking sheet and bakeuntil crust is golden and filling is bubblingthickly, about 1 hour 10 minutes. Cool pieon rack. DO AHEAD: Can be made 8 hoursahead.
14. Let stand at room temperature.
15. Serve pie at room temperature.