Cranberry Raspberry Pie
Recipe: #19408
May 31, 2015
Categories: Desserts, Fruit, Brunch, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Summer, Oven Bake, Low Fat, Vegetarian, Refrigerated Dough, Pies more
"Recipe source: Cooking Light"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (132.3 g)
- Calories 263.8
- Total Fat - 8 g
- Saturated Fat - 2.2 g
- Cholesterol - 4.4 mg
- Sodium - 175.7 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 2.5 g
- Sugars - 31.4 g
- Protein - 2.1 g
- Calcium - 8.5 mg
- Iron - 1 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fit one pie dough circle into a 9 inch pie plate lightly coated with baking spray. Press dough against bottom and up sides of pan. Chill.
Step 2
Preheat oven to 350 degrees F.
Step 3
In a bowl combine the cranberries, apple and lemon juice. Sprinkle with sugar, cornstarch and salt; toss. Add 12 ounces (2 six ounce packages) of raspberries and toss.
Step 4
Spoon mixture into prepared pie dish. Arrange the remaining raspberries (6 ounces) on top of the mixture.
Step 5
Roll out the remaining pie dough into a 10 x 5 inch rectangle. Cut dough lengthwise into 10 (1/2 inch) strips. Arrange in a lattice design over the raspberries. Seal dough strips to edges of crust.
Step 6
Combine one teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture.
Step 7
Bake for 55-60 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Tips & Variations
- Baking spray
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