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Lattice-Topped Cranberry-Raspberry Pie

Photo: Andrew Purcell; Styling: Lydia Degaris Pursell


Hands-on time 30 mins
Total time 1 hr, 25 mins
Yield Serves 10 (serving size: 1 wedge)
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.


  • 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

Nutrition 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

How to Make It

  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.