Apple Cranberry Raspberry Pie

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Cook: 55 min
  • Yield: 8 servings
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Ingredients

CRUST: 

Double Crust Classic Crisco® Pie 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, thawed

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

  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. HEAT oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.