Cran-Raspberry Pie

Cran-Raspberry Pie might be a good recipe to expand your dessert repertoire. For $1.68 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 222 calories, 2g of protein, and 2g of fat. A mixture of almond extract, cranberries, filo pastry, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. 156 people have made this recipe and would make it again. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. With a spoonacular score of 55%, this dish is good. If you like this recipe, you might also like recipes such as Cran-Raspberry Holiday Pie, Home-Style Cran-Raspberry Pie, and Cran-Raspberry Jam.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/2 teaspoon almond extract

2 cups chopped fresh or frozen cranberries

Pastry for double-crust pie (9 inches)

1/4 cup quick-cooking tapioca

5 cups fresh or frozen unsweetened raspberries, thawed

1/4 teaspoon salt

1 to 1-1/4 cups sugar

Equipment:

bowl

aluminum foil

wire rack

Cooking instruction summary:

Directions 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. Yield: 6-8 servings. Originally published as Cran-Raspberry Pie in Taste of HomeDecember/January 1995, p17 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine the cranberries, raspberries and extract.

2. Combine the sugar, tapioca and salt.

3. Add to fruit mixture; toss gently to coat.

4. Let stand for 15-20 minutes.

5. Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate.

6. Add filling.

7. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

8. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.


Nutrition Information:

Quickview
222k Calories
2g Protein
1g Total Fat
51g Carbs
7% Health Score
Limit These
Calories
222k
11%

Fat
1g
3%

  Saturated Fat
0.3g
2%

Carbohydrates
51g
17%

  Sugar
29g
33%

Cholesterol
0.0mg
0%

Sodium
165mg
7%

Get Enough Of These
Protein
2g
5%

Manganese
0.68mg
34%

Vitamin C
22mg
28%

Fiber
6g
26%

Vitamin B1
0.13mg
9%

Folate
32µg
8%

Vitamin K
7µg
7%

Selenium
4µg
7%

Iron
1mg
7%

Vitamin E
0.97mg
6%

Vitamin B3
1mg
6%

Vitamin B2
0.1mg
6%

Magnesium
20mg
5%

Copper
0.1mg
5%

Potassium
149mg
4%

Phosphorus
39mg
4%

Vitamin B5
0.38mg
4%

Vitamin B6
0.06mg
3%

Zinc
0.44mg
3%

Calcium
23mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Chicken with 40 Cloves of Garlic
Chocolate Buttermilk Cake Parfaits
Torta Ahogada – 400 Best Sandwich s
Baking Basics: How to make homemade pudding
Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways
Sparkling Pomegranate Berry Punch #SundaySupper
Swirled White Chocolate Raspberry Tart
Peanut Butter Cream Pie
Poached Eggs in Mole with Creamy Green Rice
Salt and Pepper Chicken Wings
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

I made wine out of raisins so I wouldn`t have to wait for it to age.

Popular Recipes
Baked Stuffed Tomatoes

Yummy Healthy Easy

Take 5 Ice Cream Pie

Beyond Frosting

Nutella Stuffed Peanut Butter Cookies {Gluten Free}

The Corner Kitchen

Crock-Pot Sweet Lemon Tea

Crock Pot Ladies

Brown Sugar Rhubarb Muffins with A Little Bit of Streusel On Top

Mels Kitchen Café