Home-Style Cran-Raspberry Pie

Name: Home-Style Cran-Raspberry Pie
Ingredients: 2-1/4 cups 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; 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

14 ingredients

4 steps

Ingredients

2-1/4 cups 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
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.