Lattice Topped Cranberry-Raspberry Pie
Recipe: #25582
February 06, 2017
Categories: Desserts, Apple, Cranberry, Raspberry, Christmas Thanksgiving, Oven Bake, Vegetarian, Pies, more
"Great dessert for the holidays! Made easier by using pre-packaged pie crust....of course you can make your own!"
Ingredients
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 by Step Method
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
- Baking spray with flour