This recipe is a winner! We loved it! I think it needs a touch more sugar but it has earned a spot in my best holiday recipes collection!
Lattice-Topped Cranberry-Raspberry Pie
Photo: Andrew Purcell; Styling: Lydia Degaris Pursell
More From Cooking Light
Total: 1 Hour, 25 Minutes
Amount per serving
- 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
- 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
- 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.
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