Cran-Raspberry Pie

By rebecca78

Ingredients

• 1 Recipe Your Favorite Pie Dough (for a double crust pie)
• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 1/2 cup dried cranberries
• 5 cups fresh raspberries
• 2 teaspoons finely shredded lemon peel
• Milk (optional)
• Additional sugar (optional)

Details

Servings 12
Preparation time 60mins
Cooking time 120mins
Adapted from espressoandcream.com

Preparation

Step 1

On a lightly floured surface flatten one half of the pie dough. Roll from center to edges into a 12-inch circle.

To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

In a mixing bowl combine the 3⁄4 to 1 cup sugar and the flour. Stir in the dried cranberries, berries and lemon peel. Gently toss mixture until well coated. Transfer berry mixture to the pastry-lined pie plate.

On lightly floured surface roll remaining dough into a 12-inch circle. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for steam to escape; place on filling and fold edge under bottom pastry. Flute edge as desired. If desired, brush pastry top with a little milk and sprinkle with additional sugar

To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375°F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack.