Cran- Raspberry Pie

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
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A vibrant, tangy fruit pie with a golden lattice crust and a juicy berry filling.
Cran- Raspberry Pie recipe image

This Cran-Raspberry Pie is a stunning dessert that balances the bright tartness of cranberries with the sweet depth of raspberries. The filling is thickened with tapioca for a clear, glossy texture that lets the colors of the berries shine through. A hint of almond extract adds a subtle nutty aroma that complements the fruit beautifully. Baked in a flaky double crust with a decorative lattice top, this pie is perfect for holiday gatherings, autumn dinners, or any special occasion where you want to impress guests with a homemade touch. It’s simple enough for weeknights but elegant enough for celebrations.

Cran- Raspberry Pie recipe image
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Cran- Raspberry Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 184.8

Description

This Cran-Raspberry Pie is a stunning dessert that balances the bright tartness of cranberries with the sweet depth of raspberries. The filling is thickened with tapioca for a clear, glossy texture that lets the colors of the berries shine through. A hint of almond extract adds a subtle nutty aroma that complements the fruit beautifully. Baked in a flaky double crust with a decorative lattice top, this pie is perfect for holiday gatherings, autumn dinners, or any special occasion where you want to impress guests with a homemade touch. It&# 226;ÂÂs simple enough for weeknights but elegant enough for celebrations.

Ingredients

Directions

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. In a large mixing bowl, gently combine the fresh cranberries, frozen raspberries, sugar, quick-cooking tapioca, almond extract, and salt.
  3. Let the mixture sit for 10 minutes to allow the berries to release some juices and the tapioca to begin thickening.
  4. Roll out one pie crust and carefully line a 9-inch pie plate with it, trimming any excess hanging over the edge.
  5. Pour the berry filling into the lined pie crust, spreading it evenly.
  6. Roll out the second pie crust and cut it into strips to create a lattice top, or place the whole crust on top and cut slits for ventilation.
  7. Place the lattice or top crust over the filling and crimp the edges to seal.
  8. Bake at 375 degrees Fahrenheit (191ðC) for 15 minutes.
  9. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
  10. Continue baking for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Allow the pie to cool completely on a wire rack before slicing to let the filling set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 184.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 48.0g16%
Dietary Fiber 2.0g8%
Sugars 44.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie, cranberry, raspberry, fruit pie, lattice crust, dessert, baking, vegan, holiday dessert, berry filling, tapioca thickener, almond extract, homemade pie, fall dessert, christmas pie, thanksgiving, fruit dessert, easy pie, baked fruit, pastry
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