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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.

Deb Wise
Recipe by Cooking Light November 2013

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Credit: Andrew Purcell; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
30 mins
total:
1 hr 25 mins
Yield:
Serves 10 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

253 calories; fat 10.8g; saturated fat 4.5g; mono fat 3.8g; poly fat 2.3g; protein 2.6g; carbohydrates 39.5g; fiber 4.2g; cholesterol 4mg; iron 0.4mg; sodium 272mg; calcium 15mg.
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