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:
covered percent of daily need
