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Cran-Raspberry Pie Recipe

Cran-Raspberry Pie Recipe

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 YIELD:6-8 servings


  • 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)


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

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

Reviews for Cran-Raspberry Pie

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Reviewed 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."

Reviewed 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"

Reviewed Dec. 18, 2009

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

Reviewed 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."

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