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)
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Reviews
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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.
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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
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Dec 18, 2009
My family loves odd meals and this one is definitely odd....good though.
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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.
My Review