HOME-STYLE CRAN-RASPBERRY PIE

Home-Style Cran-Raspberry Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 15

2 1/4 cup(s) all-purpose flour
1 tablespoon(s) sugar
1 teaspoon(s) salt
3/4 cup(s) shortening
1 - egg yolk, lightly beaten
4-5 tablespoon(s) cold water
1 teaspoon(s) almond extract
FOR THE FILLING
2 1/4 cup(s) fresh or frozen cranberries, thawed and coarsely chopped
2 1/4 cup(s) fresh or frozen raspberries
1 1/4 cup(s) plus 1 tablespoon sugar, divided
2 tablespoon(s) quick-cooking tapioca
1/4 teaspoon(s) almond extract
2 tablespoon(s) butter
1 - egg white, lightly beaten

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.