Carol Junkins Recipe

Apple Cranberry Raspberry Pie

By Carol Junkins CarolAJ


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake

Carol's Story

This is a wonderful Holiday pie.
Apples, cranberries, raspberries and almond flavoring thickened with tapioca. Recipe and photo came from Crisco.

Ingredients

FILLING:
3 c
cored, peeled, chopped granny smith apples (about 3 medium)
2 c
coarsely chopped fresh cranberries
1 pkg
10 oz frozen dry pack raspberries, thawed
1 1/2 c
sugar
3 Tbsp
quick-cooking tapioca
1/8 tsp
ground cinnamon
1/4 tsp
salt
1/4 tsp
almond extract
1 large
egg
1 Tbsp
water
sugar

Directions Step-By-Step

1
Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
2
Heat oven to 375 degrees F
3
Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture, toss well.
Spoon into unbaked crust.
4
Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
5
Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning.

Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American