cran-raspberry pie

Name: Cran-Raspberry Pie
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) chopped fresh or frozen cranberries; 5 cup(s) fresh or frozen unsweetened raspberries, thawed; 1/2 teaspoon(s) almond extract; 1-1 1/ cup(s) sugar; 1/4 cup(s) quick-cooking tapioca; 1/4 teaspoon(s) salt; - pastry for double-crust pie (9 inches)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield serving(s)

prep time 15 Min

cook time 50 Min

method Bake

Ingredients For cran-raspberry pie

2 c

chopped fresh or frozen cranberries
5 c

fresh or frozen unsweetened raspberries, thawed
1/2 tsp

almond extract
1-1 1/ c

sugar
1/4 c

quick-cooking tapioca
1/4 tsp

salt
pastry for double-crust pie (9 inches)

How To Make cran-raspberry pie

1
In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes.

2
Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
3
Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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