Lattice-Topped Cranberry-Raspberry Pie
Ingredients
- 1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
- Baking spray with flour
- 1 ½ cups fresh or frozen, thawed cranberries
- 1 cup finely diced peeled Fuji or Honeycrisp apple
- 1 tablespoon fresh lemon juice
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 3 (6-ounce) packages fresh raspberries, divided
- 1 teaspoon water
- 1 large egg white
Instructions
- Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
- Preheat oven to 350°.
- Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
- Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.
