Lattice Topped Cranberry-Raspberry Pie

10
Servings
30m
Prep Time
55m
Cook Time
1h 25m
Ready In


"Great dessert for the holidays! Made easier by using pre-packaged pie crust....of course you can make your own!"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (136.4 g)
  • Calories 289.6
  • Total Fat - 10.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 0 mg
  • Sodium - 253.1 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 5 g
  • Sugars - 21.3 g
  • Protein - 3.1 g
  • Calcium - 26.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Preheat oven to 350°.

Step 3

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.

Step 4

Spoon mixture into the prepared pie dough. Arrange the remaining 6 ounces of raspberries over the top of the cranberry mixture.

Step 5

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.

Step 6

Combine 1 teaspoon water with the egg white, stirring with a whisk. Brush the lattice and dough edges with egg white mixture.

Step 7

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.

Tips & Variations


  • Baking spray with flour

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