Best 2 Cran Raspberry Pie Recipes
Indulge in a delightful journey of flavors with our enticing Cran-Raspberry Pie recipes. These culinary creations seamlessly blend the tartness of cranberries and the sweet-tangy burst of raspberries, resulting in a symphony of flavors that will tantalize your taste buds. Embark on a baking adventure with our two featured recipes: the classic lattice-top Cran-Raspberry Pie and the irresistible Cran-Raspberry Galette. Both recipes showcase the vibrant colors of the berries, promising a feast for the eyes as well as the palate. Get ready to impress your family and friends with these exceptional treats, perfect for any occasion.
Let's cook with our recipes!
CRAN-RASPBERRY PIE
Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one our four grown children especially enjoy when they come home for family holiday meals. -Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- 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., 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., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 391 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
HONEY CRAN-RASPBERRY PIE
This cranberry raspberry pie is my son Michael's recipe. It was passed down to him when he got married in 2002. The pie is quite tart, but it pairs well with a favorite vanilla ice cream or a dollop of whipped cream. —Beverly Batty, Forest Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 532 calories, Fat 20g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 86g carbohydrate (49g sugars, Fiber 5g fiber), Protein 5g protein.
Tips:
- For the best flavor, use fresh cranberries and raspberries.
- If you don't have fresh berries, you can use frozen berries. Just thaw them before using.
- Be sure to drain the berries well before adding them to the pie filling. This will help prevent the pie from being too runny.
- If you like a thicker pie filling, you can add a tablespoon or two of cornstarch to the berry mixture before cooking.
- For a crispy pie crust, be sure to chill the dough before rolling it out.
- If you don't have time to make your own pie crust, you can use a store-bought crust.
- Be sure to preheat your oven before baking the pie.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before serving.
Conclusion:
This cran-raspberry pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart cranberries and sweet raspberries is simply irresistible. With its flaky crust and gooey filling, this pie is sure to be a hit with everyone who tries it.
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