Apple Cranberry Raspberry Pie
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