Home-Style Cran-Raspberry Pie |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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With ruby-red fruit and a golden lattice crust, this home-style pie is absolutely perfect for your Christmas table. The sweet-tart berries are accented with a hint of almond. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon salt |
3/4 cup shortening |
1 egg yolk, lightly beaten |
4 to 5 tablespoons cold water |
1 teaspoon almond extract |
filling: |
2-1/4 cups fresh or frozen cranberries, thawed and coarsely chopped |
2-1/4 cups fresh or frozen raspberries |
1-1/4 cups plus 1 tablespoon sugar, divided |
2 tablespoons quick-cooking tapioca |
1/4 teaspoon almond extract |
2 tablespoons butter |
1 egg white, lightly beaten |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. In a small bowl, combine the egg yolk, cold water and almond extract; gradually add to flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate.
3. In a large bowl, combine the cranberries, raspberries, 1-1/4 cups sugar, tapioca and extract; stir gently and let stand for 15 minutes. Spoon filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with egg white; sprinkle with remaining sugar.
4. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden brown and the filling is bubbly. Cool completely on a wire rack. Refrigerate until serving. Yield: 8 servings.
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