- Makes: 8 servings
- Prep 30 mins
- Stand 15 mins
- Bake 50 mins
This sweet-tart Christmas-red pie will be the star of your dessert table.
recipe Pastry for Double-Crust Pie (see recipe below)
frozen loose-pack red raspberries, thawed
(3 cups) cranberries, halved or coarsely chopped
- On a lightly floured surface, roll out half of the pastry dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin; unroll onto 9-inch pie plate. Ease pastry into a pie plate, being careful not to stretch the pastry.
- Roll the remaining dough as directed for top crust. Cut slits or star shapes into the top crust to let steam escape.
- In a large bowl, combine the undrained raspberries and the tapioca. Add the cranberries, the 2-1/4 cups sugar, and the almond extract. Stir the mixture until well mixed. Let stand at room temperature for 15 minutes.
- Pour fruit into pastry-lined pie plate. Trim pastry even with rim of pie plate. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Brush with milk.
- Roll out dough scraps. With a small star-shaped cookie cutter, cut stars from pastry. Arrange on top crust so that each piece will have stars. Brush cutouts with milk. Sprinkle top with sugar. Cover edges with foil.
- Bake in a 375 degree F oven for 30 minutes. Remove foil; bake for 20 to 30 minutes more or until top is golden and juices are clear. Serve with ice cream or sweetened whipped cream, if you like. Makes 8 servings.
Pastry for Double-Crust Pie
- 6 - 7
- In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.