Best Apple Cranberry Raspberry Pie Recipes

APPLE CRANBERRY RASPBERRY PIE

Steps:

• 1. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
• 2. Heat oven to 375 degrees F
• 3. Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture, toss well. Spoon into unbaked crust.
• 4. Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
• 5. Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

APPLE CRANBERRY RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees.
• Roll out bottom crust and place in a pie plate.
• In a small bowl mix together first 5 ingredients.
• Place the fruit in a large mixing bowl. Add the dry ingredients and stir well.
• Dump the fruit mixture into the pie crust. Trim excess crust to edge of pie plate. Roll remaining cust, and place on top of pie. Trim top crust aproximately 2" larger around than the top edge of the pie plate. Tuck the edge of top crust between bottom crust and pie plate, leaving folded edge standing about 3/4" above edge of pie plate. Pinch standing edge of pie crust between two fingers with thumb, to form a crimp.
• Cut slits into top crust in a decorative design. Sprinkle the top of crust with sugar. Bake for 55 to 60 minutes.