Lattice-Topped Cranberry-Raspberry Pie

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Lattice-Topped Cranberry-Raspberry PieRecipe
Photo: Andrew Purcell; Styling: Lydia Degaris Pursell


Add a splash of festive color to your dessert sideboard with this tangy-fruity pie. For pretty rickrack-shaped lattice, cut the dough with a fluted pastry wheel.
Serves 10 (serving size: 1 wedge)


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1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
1 1/2 cups fresh or frozen, thawed cranberries
1 cup finely diced peeled Fuji or Honeycrisp apple
1 tablespoon fresh lemon juice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 (6-ounce) packages fresh raspberries, divided
1 teaspoon water
1 large egg white


Hands-on: 30 Minutes
Total: 1 Hour, 25 Minutes

1. Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.

2. Preheat oven to 350°.

3. Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.

4. Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

Created date

September 2013

Nutritional Information

Calories 253
Fat 10.8 g
Satfat 4.5 g
Monofat 3.8 g
Polyfat 2.3 g
Protein 2.6 g
Carbohydrate 39.5 g
Fiber 4.2 g
Cholesterol 4 mg
Iron 0.4 mg
Sodium 272 mg
Calcium 15 mg