Apple Cranberry Raspberry Crunch |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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What a delightful pie to have for your favorite meal's ending!! Ingredients:
pastry for a double crust (9-inch) |
2 cups granny smith apples, peeled, chopped (about 2 medium) |
2 cups cranberries, coarsely chopped |
1 (10 ounce) package frozen dry pack raspberries, thawed |
1 1/2 cups sugar |
3 tablespoons quick-cooking tapioca |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon almond extract |
half-and-half or milk |
sugar |
Directions:
1. Heat oven to 375°F.
2. In a large bowl, combine apples, cranberries and raspberries. In a small bowl, combine sugar, tapioca, cinnamon, salt and almond extract; add to fruit mixture and toss well.
3. Spoon into unbaked pie crust. Fold edge under. Cover with top crust. Fold top edge under bottom crust; flute. Cut slits or design in top crust or prick with fork for steam to escape.
4. Brush crust with half-and-half. Sprinkle with sugar. Cover edge with foil to prevent over browning.
5. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly.
6. Cool until barely warm or room temperature before serving.
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