Cran Raspberry Pie Recipes

Steps:

• In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.

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.

Steps:

• Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
• Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
• Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
• Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

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.