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Cran-Raspberry Pie Recipe

Cran-Raspberry Pie Recipe photo by Taste of Home

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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

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Cran-Raspberry Pie Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

15 50 65

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)

Directions

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. Yield: 6-8 servings.

Originally published as Cran-Raspberry Pie in Taste of Home December/January 1995, p17

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Cran-Raspberry Pie

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Reviewed on Dec. 18, 2009 by tkarinas

My family loves odd meals and this one is definitely odd....good though.

Reviewed on Dec. 17, 2009 by sunee09

If you like a tart fruit pie, you probably will enjoy this one, too. I made it into a "crisp" instead, to save time. The cranberries of course make it tart, but did not overpower the raspberries' flavor. I love raspberries, so I thought it was a delicious combination. Looks pretty, too. I recommend 1-1/2 c. sugar (for pleasantly tart), and I also added 1/2 teaspoon of cinnamon. Hubby thought it was good, a little tart, but said the sweet and crunchy crumb topping of the crisp was a nice combination with the tartness of the fruit filling. I thought it was quite good and next time I will make as a pie.