Best 2 Cran Raspberry Pie Recipes
Cranberry raspberry pie is a classic dessert that combines the tartness of cranberries and the sweetness of raspberries, creating a flavor combination that is both refreshing and satisfying. It's a perfect pie for any occasion, whether it's a holiday gathering or a simple family dinner. With its vibrant red color and flaky crust, this pie is sure to be a hit with everyone who tries it.
Here are our top 2 tried and tested recipes!
HONEY CRAN-RASPBERRY PIE
This cranberry raspberry pie is my son Michael's recipe. It was passed down to him when he got married in 2002. The pie is quite tart, but it pairs well with a favorite vanilla ice cream or a dollop of whipped cream. —Beverly Batty, Forest Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 532 calories, Fat 20g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 86g carbohydrate (49g sugars, Fiber 5g fiber), Protein 5g protein.
CRAN-RASPBERRY PIE
Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one our four grown children especially enjoy when they come home for family holiday meals. -Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 391 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Choose Fresh Cranberries: Use plump, bright red cranberries for the best flavor and texture. Avoid any cranberries that are soft or bruised.
- Prepare the Cranberries: Before using, rinse the cranberries thoroughly to remove any dirt or debris. You can also freeze the cranberries for a few hours before baking, which will help them hold their shape better.
- Use a Variety of Berries: In addition to cranberries, you can also use other berries like raspberries, blueberries, or blackberries in this pie. Mix and match your favorites to create a unique flavor combination.
- Sweeten to Taste: The amount of sugar you add to the pie filling will depend on the tartness of the cranberries and your personal preference. Start with a small amount and add more to taste.
- Thicken the Filling: To prevent the pie filling from being too runny, you can thicken it with a cornstarch slurry. Simply mix cornstarch with a small amount of water until it forms a smooth paste, then stir it into the hot pie filling until it thickens.
- Use a Pre-Made Pie Crust: To save time, you can use a pre-made pie crust from the store. Just be sure to thaw it according to the package instructions before using.
- Bake the Pie Until Golden Brown: The pie is done baking when the crust is golden brown and the filling is bubbling. This usually takes about 45-50 minutes.
- Let the Pie Cool: Before serving, let the pie cool for at least 15 minutes. This will allow the filling to set and make it easier to slice.
Conclusion:
A Cran-Raspberry Pie is a delicious and festive dessert that is perfect for any occasion. With its vibrant red color and sweet-tart flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Cran-Raspberry Pie a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
