Photo: Andrew Purcell; Styling: Lydia Degaris Pursell  
Recipe from Cooking Light

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.

Ingredients

  • 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

Preparation

Hands On: 30 Minutes
Total: 1 Hour, 25 Minutes

  1. 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. 2. Preheat oven to 350°.
  3. 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. 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.
Deb Wise,
November 2013

Nutritional Information

  • Calories: 253
  • Fat: 10.8g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 2.6g
  • Carbohydrate: 39.5g
  • Fiber: 4.2g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 272mg
  • Calcium: 15mg