2 9" pie crust
6 c. cranberries
6 c. blueberries
1/2-3/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 c. flour

In a large bowl combine all ingredients. Pour into pie shell. Don't forget the steam vents on the top crust. Put in a 425 degree oven for 10 minutes, reduce heat to 375 degrees for another 50 minutes.