HOME-STYLE CRAN-RASPBERRY PIE
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. -Vivian Gallagher, Berlin, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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. , 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., 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., 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.
Nutrition Facts : Calories 503 calories, Fat 22g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 71g carbohydrate (38g 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.
NO-BAKE CRAN-RASPBERRY CHIFFON PIE
Layers of fruit, creamy mousse and sweet whipped cream all stack up into one extraordinary dessert that "bakes" in your refrigerator.
Provided by Colbys Mom
Categories Pie
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.
- Bring to boil.
- Cook until mixture thickens, about 10 minutes.
- Remove from heat, cool slightly.
- In blender, puree until smooth; strain and discard solids.
- Transfer to bowl.
- In microwave-safe bowl mix juice and gelatin; let stand 5 minutes.
- Microwave on high until dissolved, 15 seconds.
- Stir into cranberry mixture.
- Fill larger bowl half-way with ice.
- Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.
- Remove.
- Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.
- At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.
- Spread 2 cups whipped cream mixture over gelatin mixture in pie.
- Refrigerate pie and remaining filling 30 minutes.
- Mound remaining whipped cream mixture over pie.
- Refrigerate until set, 4 hours.
- At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.
- Pipe rosettes or spoon whipped cream over pie.
- Refrigerate until ready to serve.
- Garnish with dragees and cranberries just before serving, if desired.
Nutrition Facts : Calories 463.2, Fat 30.2, SaturatedFat 16.9, Cholesterol 95.1, Sodium 196.6, Carbohydrate 17.7, Fiber 2.3, Sugar 8.3, Protein 33
CRAN-RASPBERRY PIE
Jewel-toned fruits team up to pack this pretty pie with festive flavor. Notes Verona Koehlmoos of Pilger, Nebraska, 'The recipe is one our four grown children especially enjoy when they come home for family holiday meals.'
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- In a bowl, gently stir cranberries, raspberries, sugar, tapioca, extract and salt. Line pie plate with bottom pastry; add filling. Top with a lattice crust.
- Bake at 375 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 35-40 minutes more or until bubbly.
Nutrition Facts : Calories 581.5 calories, Carbohydrate 98.7 g, Cholesterol 0 mg, Fat 20.1 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 394.2 mg, Sugar 63.7 g
CRAN-RASPBERRY PIE
Jewel-toned fruits team up to pack this pretty pie with festive flavor. Notes Verona Koehlmoos of Pilger, Nebraska, 'The recipe is one our four grown children especially enjoy when they come home for family holiday meals.'
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- In a bowl, gently stir cranberries, raspberries, sugar, tapioca, extract and salt. Line pie plate with bottom pastry; add filling. Top with a lattice crust.
- Bake at 375 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 35-40 minutes more or until bubbly.
Nutrition Facts : Calories 581.5 calories, Carbohydrate 98.7 g, Cholesterol 0 mg, Fat 20.1 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 394.2 mg, Sugar 63.7 g
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