Apple Cranberry Raspberry Pie

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


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

The Cook

Carol Junkins Recipe
Well Seasoned
Hanson, MA (pop. 28,722)
Member Since May 2011
Carol's notes for this recipe:
This is a wonderful Holiday pie.
Apples, cranberries, raspberries and almond flavoring thickened with tapioca. Recipe and photo came from Crisco.
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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.
Heat oven to 375 degrees F
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.
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.
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.

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