Cranberry Raspberry Pie

Step 1: Fit one pie dough circle into a 9 inch pie plate lightly coated with baking spray. Press dough against bottom and up sides of pan. Chill.

Step 2: Preheat oven to 350 degrees F.

Step 3: In a bowl combine the cranberries, apple and lemon juice. Sprinkle with sugar, cornstarch and salt; toss. Add 12 ounces (2 six ounce packages) of raspberries and toss.

Step 4: Spoon mixture into prepared pie dish. Arrange the remaining raspberries (6 ounces) on top of the mixture.

Step 5: Roll out the remaining pie dough into a 10 x 5 inch rectangle. Cut dough lengthwise into 10 (1/2 inch) strips. Arrange in a lattice design over the raspberries. Seal dough strips to edges of crust.

Step 6: Combine one teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture.

Step 7: Bake for 55-60 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.