• 6servings
  • 65minutes

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Nutrition Info . . .

VitaminsB12, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups chopped fresh or frozen cranberries

  2. 5 cups fresh or frozen unsweetened raspberries, thawed

  3. 1/2 teaspoon almond extract

  4. 1 to 1-1/4 cups sugar

  5. 1/4 cup quick-cooking tapioca

  6. 1/4 teaspoon salt

  7. Pastry for double-crust pie (9 inches)

Instructions Jump to Ingredients ↑

  1. Cran-Raspberry Pie Recipe photo by Taste of Home 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. Yield: 6-8 servings.


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