Prep Time 25 min
Cook Time 55 Min
Servings 8
Difficulty Moderate

Ingredients

  • CRUST
  • Double Crust
  • FILLING
  • 3 cups cored, peeled, chopped Granny Smith apples (about 3 medium)
  • 2 cups coarsely chopped fresh cranberries
  • 1 (10 oz.) pkg. frozen dry pack raspberries
  • 1 1/2 cups sugar
  • 3 tbsps. quick-cooking tapioca
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. almond extract
  • 1 large egg
  • 1 tbsp. water
  • Sugar

Directions

  • Step 1

    PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.

  • Step 2

    HEAT oven to 375°F.

  • Step 3

    COMBINE apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture; toss well. Spoon filling into unbaked crust.

  • Step 4

    ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.

  • Step 5

    BEAT egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over-browning. Bake 25 minutes. Remove foil. Bake an additional 25 to 35 minutes or until filling in center is bubbly. Serve warm.

Serving size
(1 slice, 1/8 of pie)

  • Calories 480
  • Calories from Fat480g
  • Total Fat 19g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 370mg
  • Potassium 0mg
  • Total Carbohydrates 74g
  • Dietary Fiber 4g
  • Sugars 42g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet