home-style cran-raspberry pie

Name: Home-Style Cran-Raspberry Pie
Prep time: 40 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 1/4 cup(s) all-purpose flour; 1 tablespoon(s) sugar; 1 teaspoon(s) salt; 3/4 cup(s) shortening; 1 - egg yolk, lightly beaten; 4-5 tablespoon(s) cold water; 1 teaspoon(s) almond extract; FOR THE FILLING; 2 1/4 cup(s) fresh or frozen cranberries, thawed and coarsely chopped; 2 1/4 cup(s) fresh or frozen raspberries; 1 1/4 cup(s) plus 1 tablespoon sugar, divided; 2 tablespoon(s) quick-cooking tapioca; 1/4 teaspoon(s) almond extract; 2 tablespoon(s) butter; 1 - egg white, lightly beaten

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 40 Min

cook time 45 Min

method Bake

Ingredients For home-style cran-raspberry pie

2 1/4 c

all-purpose flour
1 Tbsp

sugar
1 tsp

salt
3/4 c

shortening
1

egg yolk, lightly beaten
4-5 Tbsp

cold water
1 tsp

almond extract
FOR THE FILLING
2 1/4 c

fresh or frozen cranberries, thawed and coarsely chopped
2 1/4 c

fresh or frozen raspberries
1 1/4 c

plus 1 tablespoon sugar, divided
2 Tbsp

quick-cooking tapioca
1/4 tsp

almond extract
2 Tbsp

butter
1

egg white, lightly beaten

How To Make home-style cran-raspberry pie

1
In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. In a small bowl, combine the egg yolk, cold water and almond extract; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate.

2
In a large bowl, combine the cranberries, raspberries, 1-1/4 cups sugar, tapioca and extract; stir gently and let stand for 15 minutes. Spoon filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with egg white; sprinkle with remaining sugar.
3
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden brown and the filling is bubbly. Cool completely on a wire rack. Refrigerate until serving.
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