Cranberry-Raspberry Pie
Recipe: #35930
November 04, 2020
"Recipe source: Best of Cooking Light (2015)"
Ingredients
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 by Step Method
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
No special items needed.