CranRaspberry
Pie Recipe
Ingredients
:
1
large egg
3
to 4 tablespoons ice water, divided
1
tablespoon cider vinegar
2
cups all-purpose flour
3/4
teaspoon salt
1/2
cup butter-flavored shortening
1/4
cup lard
1-1/4
cups plus 2 tablespoons sugar, divided
5
tablespoons quick-cooking tapioca
3
cups fresh or frozen cranberries, halved
2-1/2
cups fresh or frozen unsweetened raspberries, thawed
1/3
cup honey
1
teaspoon almond extract
1/2
teaspoon ground cinnamon
Dairy-free
vanilla ice cream, optional
In
a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In
a large bowl, mix flour and salt; cut in shortening and lard until crumbly.
Gradually add egg mixture, tossing with a fork, until dough holds together when
pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at
a time, just until mixture comes together.
Divide
dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or
overnight.
On
a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle;
transfer to a 9-in. deep dish pie plate. Trim pastry even with rim. Refrigerate
30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups
sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss
to coat evenly. Let stand 15 minutes.
Pour
filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place
over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and
remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet;
bake 10 minutes.
Reduce
oven setting to 350°. Bake until crust is golden brown and filling is bubbly,
35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
