CRANBERRY RASPBERRY PIE RECIPES

Name: Cran-Raspberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 2 cups chopped fresh or frozen cranberries; 5 cups fresh or frozen unsweetened raspberries, thawed; 1/2 teaspoon almond extract; 1 to 1-1/4 cups sugar; 1/4 cup quick-cooking tapioca; 1/4 teaspoon salt; Pastry for double-crust pie (9 inches)

CRAN-RASPBERRY PIE RECIPE: HOW TO MAKE IT

Cran-Raspberry Pie Recipe: How to Make It image

Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one our four grown children especially enjoy when they come home for family holiday meals. —Verona Koehlmoos, Pilger, Nebraska

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cups chopped fresh or frozen cranberries
5 cups fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon almond extract
1 to 1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 391 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 64g carbohydrate (31g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

LATTICE-TOPPED CRANBERRY-RASPBERRY PIE RECIPE | MYRECIPES

Lattice-Topped Cranberry-Raspberry Pie Recipe | MyRecipes image

Add a splash of festive color to your dessert sideboard with this tangy-fruity pie. For pretty rickrack-shaped lattice, cut the dough with a fluted pastry wheel.

Provided by Deb Wise

Total Time 1 hours 25 minutes

Yield Serves 10 (serving size: 1 wedge)

Number Of Ingredients 11

Ingredients

1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
1?½ cups fresh or frozen, thawed cranberries
1 cup finely diced peeled Fuji or Honeycrisp apple
1 tablespoon fresh lemon juice
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 (6-ounce) packages fresh raspberries, divided
1 teaspoon water
1 large egg white

Steps:

Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
Preheat oven to 350°.
Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

Nutrition Facts : Calories 253 calories, CarbohydrateContent 39.5 g, CholesterolContent 4 mg, FatContent 10.8 g, FiberContent 4.2 g, ProteinContent 2.6 g, SaturatedFatContent 4.5 g, SodiumContent 272 mg

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