Save on Pinterest

Home-Style Cran-Raspberry Pie

Total Time

Prep: 40 min. Bake: 45 min. + cooling


8 servings

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
Home-Style Cran-Raspberry Pie Recipe photo by Taste of Home


  • 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
  • 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


  1. 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.
  2. 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 of plate.
  3. 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.
  4. 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.

Nutrition Facts

1 piece: 503 calories, 22g fat (7g saturated fat), 33mg cholesterol, 324mg sodium, 71g carbohydrate (38g sugars, 5g fiber), 5g protein.

Recommended Video