Thursday, December 5, 2013

Raspberry Cranberry Pie

I hope it's not considered cheating if I admit that I did not actually make this recipe. In our house, I've been gifted with a husband who learned from his mother the secrets of pie baking. I know, right? Who is lucky enough to have a husband that bakes pies ... and good pies at that! Well, I am. Unfortunately for him, though, he ended up with a wife who hasn't always been a big pie fan. Which means he's on a continual search to find pies that I like (lucky for me again!), and this is definitely one of them. We found this pie in the Cooking Light magazine, and knew we needed to try it out this holiday season. Not only is it full of fantastic flavor, but it relies on a whole lot less sugar than many other fruit pies out there. In my book that's a double bonus - delicious pie with less sugar is something I can get excited about, especially this time of year!

I know a big part of pie baking is in getting the crust right. I can't attest to knowing all the tricks that my husband has picked up from his mom, but I've gathered a few tips & tricks from trusted web resources such as King Arthur Flour (link here), Smitten Kitchen (link here for the basics and here for the advanced tips), and The Kitchn (link here). Or, if you're in a pinch and just looking for the quickest route to a holiday pie, you could always go with a store-bought pie crust (just don't tell my husband I said that!)

Raspberry Cranberry Pie
PREP: 30 minutes           COOK: 55 minutes            READY IN: 1 hr. 25 min.

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1 pie crust, top and bottom (store-bought or homemade)
  • 1 1/2 cups cranberries
  • 1 cup finely diced peeled apple (a sweet and crisp variety, such as Fuji or Honeycrisp)
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 (6 oz.) packages fresh raspberries, divided
  • 1 teaspoon water
  • 1 large egg white


  1. Fit one part of the pie dough into a 9-inch pie tin coated with baking spray. Gently press the dough into the tin. Chill the dough while you assemble the filling.
  2. Preheat the oven to 350ºF. 
  3. Combine the cranberries, apple, and lemon juice. Sprinkle in the sugar, corn starch, and salt, and stir gently until everything is evenly coated. 
  4. Very gently stir in 2 packages of the raspberries. Spoon everything into the chilled pie base, and then arrange the remainder of the raspberries over the mixture.
  5. Arrange the remaining half of the pie crust on top as desired. (We did a lattice-top - see here for step-by-step photo instructions for that.) Whisk together the teaspoon of water and egg white. After sealing the dough edges, brush the top and edges with the egg mixture. 
  6. Bake at 350ºF for 55 minutes. The crust should become golden and the inside bubbly. If the crust is cooking too fast, you can cover the sides with cut out pieces of tin foil that will allow the inside to continue to cook while slowing down the crust and keeping it from burning.
  7. Cool pie completely before eating. Enjoy plain, or with whipped cream or ice cream.


    1/10th of pie    253 calories   10.8 g fat   39.5 g carbs    3.6 g protein 

Recipe adapted from Cooking Light magazine.

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