Lattice-Topped Cranberry-Raspberry Pie Recipe

Name: Lattice-Topped Cranberry-Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided; Baking spray with flour; 1 1/2 cups fresh or frozen, thawed cranberries; 1 cup finely diced peeled Fuji or Honeycrisp apple; 1 tablespoon fresh lemon juice; 1/2 cup sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 3 (6-ounce) packages fresh raspberries, divided; 1 teaspoon water; 1 large egg white

Servings: persons

1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
1 1/2 cups fresh or frozen, thawed cranberries
1 cup finely diced peeled Fuji or Honeycrisp apple
1 tablespoon fresh lemon juice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 (6-ounce) packages fresh raspberries, divided
1 teaspoon water
1 large egg white

1
Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
2
Preheat oven to 350u00b0.
3
Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
4
Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350u00b0 for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided, Baking spray with flour, 1 1/2 cups fresh or frozen, thawed cranberries, 1 cup finely diced peeled Fuji or Honeycrisp apple, and more.

Yes, Lattice-Topped Cranberry-Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lattice-Topped Cranberry-Raspberry Pie

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