Cran Raspberry Pie

This is a bit different twist on Cranberries.  I never thought to include cranberries in my pie, but this pie is delightful and a perfect addition to Thanksgiving!

Cran-Rasperry Pie
  • 2 cups chopped fresh cranberries
  • 1 (12 ounce) package frozen raspberries
  • 1 1/2 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 1/4teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 Pastry for double-crust pie (9 inches)


  1. In a bowl, gently stir cranberries, raspberries, sugar, tapioca, extract and salt. Line pie plate with bottom pastry; add filling. Top with a lattice crust.
  2. Bake at 375 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 35-40 minutes more or until bubbly.

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