Home-Style Cran-Raspberry Pie

Name: Home-Style Cran-Raspberry Pie
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 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; FILLING:; 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

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

Ingredients

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
FILLING:
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

Directions

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.
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.
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.
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.

Originally published as Cran-Raspberry Pie in Country Woman Christmas 2009

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mecorky89

Dec 12, 2011

I made this pie with 3 1/2 cups of cranberries instead of the 2 1/4, I left out the nuts and I put a crumb crust on the top using 1/2 cup sugar, 3/4 cup flour & 1/3 cup regular margarine. It was gone in a day!! I have made it twice and it doesn't last everyone loved it!!
Etta Marie

Dec 8, 2011

I will make this soon--I love almond flavoring. It sounds good. The crust I make is similar to this one. It is the best!!