Lattice-Topped Cranberry-Raspberry Pie

Add a splash of festive color to your dessert sideboard with this tangy-fruity pie. For pretty rickrack-shaped lattice, cut the dough with a fluted pastry wheel.

 The cranberries balance out the raspberries terrifically and the apples help with the texture in this tasty pie.
Photo by Shelly H.
Adapted from myrecipes.com
The cranberries balance out the raspberries terrifically and the apples help with the texture in this tasty pie.
 The cranberries balance out the raspberries terrifically and the apples help with the texture in this tasty pie.

PREP TIME

30

minutes

TOTAL TIME

85

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

85

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • 1

    (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided

  • Baking spray with flour

  • 1 1/2

    cups fresh or frozen, thawed cranberries

  • 1

    cup Fuji or Honeycrisp apples, finely diced and peeled

  • 1

    tablespoon fresh lemon juice

  • 1/2

    cup sugar

  • 3

    tablespoons cornstarch

  • 1/4

    teaspoon salt

  • 3

    (6-ounce) packages fresh raspberries, divided

  • 1

    teaspoon water

  • 1

    large egg white

Directions

Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough. Preheat oven to 350°F. Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture. Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350°F for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

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