CranRaspberry Pie


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  • Total Time

    Prep: 30 min. + chilling Bake: 45 min. + cooling

  • Makes

    8 servings

  • Ingredients

  • 1 large egg
  • 3 to 4 tablespoons ice water, divided
  • 1 tablespoon cider vinegar
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup butter-flavored shortening
  • 1/4 cup lard
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 5 tablespoons quick-cooking tapioca
  • 3 cups fresh or frozen cranberries, halved
  • 2-1/2 cups fresh or frozen unsweetened raspberries, thawed
  • 1/3 cup honey
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • Dairy-free vanilla ice cream, optional
  • Directions

  • In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together.
  • Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes.
  • Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes.
  • Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
  • Nutrition Facts

    1 piece: 532 calories, 20g fat (6g saturated fat), 29mg cholesterol, 233mg sodium, 86g carbohydrate (49g sugars, 5g fiber), 5g protein.

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