February 06, 2017
Desserts, Fruit, Apple,
Cranberry, Raspberry, North American, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Thanksgiving, Oven Bake, Vegetarian, Make it from scratch, Pies more
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"Great dessert for the holidays! Made easier by using pre-packaged pie crust....of course you can make your own!"
Fit one pie dough circle into a 9-inch pie plate, lightly coated with baking spray. Gently press the dough against the bottom and sides of the pan. Chill dough.
Preheat oven to 350°.
Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 12 ounces raspberries, toss gently to combine.
Spoon mixture into the prepared pie dough. Arrange the remaining 6 ounces of raspberries over the top of the cranberry mixture.
Gently roll the remaining pie dough circle into a 10 x 5 inch rectangle. Cut the dough lengthwise into 10 1/2-inch strips. Arrange in a lattice design over the raspberries. Seal the dough strips to the edge of the crust.
Combine 1 teaspoon water with the egg white, stirring with a whisk. Brush the lattice and dough edges with egg white mixture.
Bake at 350° for 55 minutes or until the crust is golden and the filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool before serving.
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