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Home-Style Cran-Raspberry Pie

 Home-Style Cran-Raspberry Pie
With ruby-red fruit and a golden lattice crust, this home-style pie is absolutely perfect for your Christmas table. The sweet-tart berries are accented with a hint of almond. —Vivian Gallagher, Berlin, New Jersey
8 ServingsPrep: 40 min. Bake: 45 min. + cooling

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 1 egg yolk, lightly beaten
  • 4 to 5 tablespoons cold water
  • 1 teaspoon almond extract
  • FILLING:
  • 2-1/4 cups fresh or frozen cranberries, thawed and coarsely chopped
  • 2-1/4 cups fresh or frozen raspberries
  • 1-1/4 cups plus 1 tablespoon sugar, divided
  • 2 tablespoons quick-cooking tapioca
  • 1/4 teaspoon almond extract
  • 2 tablespoons butter
  • 1 egg white, lightly beaten

Directions

  • In a large bowl, combine the flour, sugar and salt; cut in shortening
  • until crumbly. In a small bowl, combine the egg yolk, cold water and
  • almond extract; gradually add to flour mixture, tossing with a fork
  • until dough forms a ball.
  • Divide dough in half so that one ball is slightly larger than the
  • other. On a lightly floured surface, roll out larger ball to fit a
  • 9-in. pie plate. Transfer pastry to pie plate; trim even with edge

2 of 2

Home-Style Cran-Raspberry Pie (continued)

Directions (continued)

  • of plate.
  • In a large bowl, combine the cranberries, raspberries, 1-1/4 cups
  • sugar, tapioca and extract; stir gently and let stand for 15
  • minutes. Spoon filling into crust; dot with butter. Roll out
  • remaining pastry; make a lattice crust. Trim, seal and flute edges.
  • Brush with egg white; sprinkle with remaining sugar.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35
  • minutes longer or until crust is golden brown and the filling is
  • bubbly. Cool completely on a wire rack. Refrigerate until serving.
  • Yield: 8 servings.
Nutritional Facts: 1 piece equals 503 calories, 22 g fat (7 g saturated fat), 33 mg cholesterol, 324 mg sodium, 71 g carbohydrate, 5 g fiber, 5 g protein.
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