This is my family's absolute favorite way to eat raspberries during the summer months. Although cranberries may seem like an unusual addition, they add pleasant tartness and complexity to the pie. We loved this recipe so much, my husband and I served it at our wedding in place of cake last summer!
Cran-Raspberry Pie
Ingredients:
1 recipe your favorite pie dough (for a double crust pie)
1-1/4 cups sugar
1/3 cup all-purpose flour
1/2 cup dried cranberries
5 cups fresh raspberries
2 tsp finely shredded lemon peel
Milk (optional)
Additional sugar (optional)
Directions:
On a lightly floured surface, flatten one half of the pie dough. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. In a mixing bowl combine the 3⁄4-1 cup sugar and the flour. Stir in the dried cranberries, berries and lemon peel. Gently toss mixture until well coated. Transfer berry mixture to the pastry-lined pie plate.
On lightly floured surface roll remaining dough into a 12-inch circle. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for steam to escape; place on filling and fold edge under bottom pastry. Flute edge as desired. If desired, brush pastry top with a little milk and sprinkle with additional sugar
To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375°F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.
This is my family's absolute favorite way to eat raspberries during the summer months. Although cranberries may seem like an unusual addition, they add pleasant tartness and complexity to the pie. We loved this recipe so much, my husband and I served it at our wedding in place of cake last summer!
Cran-Raspberry Pie
Ingredients:
1 recipe your favorite pie dough (for a double crust pie)
1-1/4 cups sugar
1/3 cup all-purpose flour
1/2 cup dried cranberries
5 cups fresh raspberries
2 tsp finely shredded lemon peel
Milk (optional)
Additional sugar (optional)
Directions:
On a lightly floured surface, flatten one half of the pie dough. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. In a mixing bowl combine the 3⁄4-1 cup sugar and the flour. Stir in the dried cranberries, berries and lemon peel. Gently toss mixture until well coated. Transfer berry mixture to the pastry-lined pie plate.
On lightly floured surface roll remaining dough into a 12-inch circle. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for steam to escape; place on filling and fold edge under bottom pastry. Flute edge as desired. If desired, brush pastry top with a little milk and sprinkle with additional sugar
To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375°F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.
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Posted: 06/15/12 06:07 PM ET | Updated: 08/31/12 10:48 AM ET