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Cran-Raspberry Pie

Total Time

Prep: 15 min. + chilling Bake:1-1/4 hours


8 servings

Updated: Dec. 01, 2022
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


  • Dough for double-crust pie
  • 2 cups chopped fresh or frozen cranberries
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • Optional: Egg wash and coarse sugar


  1. Line a 9-in. pie plate with bottom pastry; chill until filling is ready. 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. Preheat oven to 375°.
  2. Add filling to prepared bottom crust. Roll remaining dough to a 1/8-in.-thick circle. Make a lattice crust; place over filling. Trim, seal and flute edge. Chill 25 minutes or until crust is cold and firm. If desired, brush crust with egg wash and sprinkle with coarse sugar.
  3. Bake on the bottom rack of oven until crust is golden brown and filling is bubbly, about 1-1/4 hours. Cover edges with foil if they begin to get too dark. Cool on a wire rack.
Dough for double-crust pie
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 391 calories, 14g fat (6g saturated fat), 10mg cholesterol, 275mg sodium, 64g carbohydrate (31g sugars, 2g fiber), 3g protein.

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