Honey Cran-Raspberry Pie

Total Time

Prep: 30 min. + chilling Bake: 45 min. + cooling


8 servings

Updated: Jun. 27, 2023
This cranberry raspberry pie is my son Michael's recipe. It was passed down to him when he got married in 2002. The pie is quite tart, but it pairs well with a favorite vanilla ice cream or a dollop of whipped cream. —Beverly Batty, Forest Lake, Minnesota
Honey Cran-Raspberry Pie Recipe photo by Taste of Home
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  • 1 large egg
  • 3 to 4 tablespoons ice water
  • 1 tablespoon cider vinegar
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup butter-flavored shortening
  • 1/4 cup lard
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 5 tablespoons quick-cooking tapioca
  • 3 cups fresh or frozen cranberries, halved
  • 2-1/2 cups fresh or frozen unsweetened raspberries, thawed
  • 1/3 cup honey
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • Dairy-free vanilla ice cream, optional


  1. In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together.
  2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  3. On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes.
  4. Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes.
  5. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

1 piece: 532 calories, 20g fat (6g saturated fat), 29mg cholesterol, 233mg sodium, 86g carbohydrate (49g sugars, 5g fiber), 5g protein.

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