Cranberry-Raspberry Pie

10
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #35930

November 04, 2020



"Recipe source: Best of Cooking Light (2015)"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (135.7 g)
  • Calories 244.3
  • Total Fat - 9.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 9.5 mg
  • Sodium - 172.7 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 19.8 g
  • Protein - 3.8 g
  • Calcium - 19.9 mg
  • Iron - 1 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Place one pie crust circle into a 9-inch pie dish which has been sprayed with cooking spray. Press dough on sides on bottom of dish. Chill.

Step 2

Preheat oven to 350 degrees F.

Step 3

In a bowl combine next 3 ingredients (-lemon juice) and then sprinkle the cranberry mixture with sugar, cornstarch and salt; toss. Add 12 ounces raspberries; toss. Spoon mixture into prepared pie dish and then arrange remaining (6 ounces) raspberries on top of cranberry mixture.

Step 4

Roll out remaining pie dough into a 10 x 5 inch rectangle. Cut dough lengthwise into 10 (1/2 inch) strips. Arrange in a lattice fashion over the fruit. Seal dough on edge of dish dish. Combine 1 teaspoon water and the egg white and brush over the lattice and dough edges.

Step 5

Bake at 350 for 55 -60 minutes or until crust is golden and filling is bubbly. Cool pie on a wire rack.

Tips & Variations


No special items needed.

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