Cran-Raspberry Pie

Name: Cran-Raspberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 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)

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

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.

Nutrition Facts

1 slice: 391 calories, 14g fat (6g saturated fat), 10mg cholesterol, 275mg sodium, 64g carbohydrate (31g sugars, 2g fiber), 3g protein.

Reviews

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Average Rating:

Don

Mar 25, 2020

I don’t know who thought almond extract made sense in this recipe. It overpowers the fruit flavors. I’d recommend vanilla instead. The almond—which I normally love—is all wrong here. Without the almond—really nice!!
LeighR

Apr 17, 2014

I love this pie! I made it for Thanksgiving a couple of years back, and actually made a cheddar cheese crust instead, and it really complimented the tartness of the fruit! I am definitely going to make it again, it is one of my favorites.
shawnba

Feb 5, 2014

Made this pie for Thanksgiving this year and it was a big hit!! I increased the sugar to 1 1/2 cups and it was still a little tangy for me. I might try making it as a crisp, with a sweeter crust next time
tkarinas

Dec 18, 2009

My family loves odd meals and this one is definitely odd....good though.
sunee09

Dec 17, 2009

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.