Lattice-Topped Cranberry-Raspberry Pie

Name: Lattice-Topped Cranberry-Raspberry Pie
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters finely diced peeled Fuji or Honeycrisp apple; 3 Tbsps cornstarch; 355 milliliters fresh or frozen, thawed cranberries; 1 large egg white; 1 Tbsp fresh lemon juice; 510 grams packages fresh raspberries, divided; 400 grams package refrigerated pie dough (such as Pillsbury), divided; 0 teaspoons salt; 118 milliliters sugar; 1 teaspoon water

Lattice-Topped Cranberry-Raspberry Pie might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 272 calories, 4g of protein, and 11g of fat. This recipe serves 10. Only If you have raspberries, salt, pie dough, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

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.

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Baking Spray

Pie Dough

Dough

Equipment you will use

Frying Pan

Preheat oven to 35

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Oven

Combine cranberries, apple, and lemon juice in a large bowl.

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Cranberries

Lemon Juice

Apple

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Bowl

Sprinkle with sugar, cornstarch, and salt; toss well to coat.

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Corn Starch

Sugar

Salt

Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.

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Raspberries

Cranberries

Pie Dough

Gently roll remaining pie dough circle into a 10 x 5-inch rectangle.

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Pie Dough

Roll

Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust.

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Raspberries

Crust

Dough

Combine 1 teaspoon water and egg white, stirring with a whisk.

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Egg Whites

Water

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Whisk

Brush lattice and dough edges with egg mixture.

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Dough

Egg

Bake at 350 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.

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Pie Crust