| APPLE CRANBERRY RASPBERRY PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 2 cups chopped, peeled Granny Smith apples (about 2/3 pound or 2 medium) 2 cups whole cranberries, coarsely chopped 1 package (10 ounces) frozen dry pack raspberries, thawed 1 -1/2 cups sugar 3 tablespoons quick-cooking tapioca 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon almond extract Glaze Half-and- half or milk Sugar For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate leaving overhang. Do not bake. Heat oven to 375 ºF. For filling, combine apples, cranberries and raspberries in large bowl. Combine sugar, tapioca, cinnamon, salt and almond extract. Add to fruit mixture. Toss well to mix. Spoon into unbaked pie crust. Fold edge under. Flute. Roll top crust between lightly floured sheets of waxed paper. Peel off top sheet. Trim dough to a circle 2-1/2 inches smaller than upside-down pie plate. (An upside-down dessert plate could serve as a guide.) Cut a sprial strip starting from outside, about 3/4 inch wide. Flip onto filling. Remove waxed paper. Separate strip gently with knife tip to form opened spiral. For glaze, brush spiral with half-and-half. Sprinkle with sugar. Cover edge with foil to prevent overbrowning. Bake at 375 ºF for 25 minutes. Remove foil. Bake for 25 to 35 minutes or until filling in center is bubbly. Cool until barely warm or to room temperature before serving. |
