Photo: Andrew Purcell; Styling: Lydia Degaris Pursell
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
How to Make It
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.
Preheat oven to 350°.
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.
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.
I made my own crust as the only change. I made this for Thanksgiving and everyone in my family loved the pie. Perfect amount of sweet and tart and great consistency. Definitely going to make it again. It was picture perfect too!
This pie has near perfect sweetness. The cranberries balance out the raspberries terrifically and the apples help with the texture. It had the just the right amount of moisture - no raspberry splash to stain. It was a snap to make, I nearly finished the pie while talking with loved ones on Thanksgiving morning. This pie will be a new Thanksgiving tradition.
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