Apple-Raspberry-Cranberry (4 stars)

34

Ready to roll out

Apple-Raspberry-Cranberry
2/11/12




This is another Crisco recipe with a few variations. I like the Apple Raspberry combination but we have never tried cranberries.

Crust: Buttermilk with a substitution of 1/2 cup flour whole-wheat

Rolled out crust

Filling:
3 large Granny Smith Apples
2 cups coarsely chopped fresh cranberries
1 package frozen raspberries (12 oz)
1-1/2 cups sugar
3 Tablespoons Currants
3 Tablespoons tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon almond extract

Rolling up crust on rolling pin

Preheat oven to 425 F. Combine dry ingredients, add apples, cranberries, and raspberries, almond extract. Mix well. Roll out dough and place in deep dish pie plate. Add filling and cover with top crust. Bake for 15 minutes then rotate pie 180 degrees, reduce heat to 350 degrees and bake for 30 - 40 minutes until bubbling thickly.

Bottom crust with filling

Adding top crust

With glaze

Adding top crust