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Cran-Raspberry Pie

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
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    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)

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.

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