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Cranberry Raspberry Pie Recipe

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This recipe for Cranberry Raspberry Pie is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (9 inch ) double crust, unbaked
1/2 cup slivered blanched almonds, chopped very fine
2 cups whole fresh or frozen cranberries
1 pkg frozen raspberries (2-21/2 cups)
1 1/2 cups sugar
1/4 tsp salt
2 T. tapioca
1 T butter
Directions:
Directions:
Sprinkle almonds over bottom crust. Mix cranberries and raspberries in a large bowl. Stir together dry ingredients and add to berries and mix thoroughly. Allow to sit for 15-20 minutes and stir well. Pour into pie shell and dot with butter. Put on top crust and brush with cream or milk and sprinkle with cinnamon sugar. Bake at 425 degrees for 15 minutes and then lower temp to 375. Bake another 25-30 minutes or longer until filling is bubbling. If both the cranberries and raspberries are frozen it will take a bit longer. You may then need to cover the crust part way through baking to keep it from getting too dark.
Personal Notes:
Personal Notes:
If you want a more predictable baking time, thaw the berries at least partially. Great a la mode!

 

 

 

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