This sweet-tart Christmas-red pie will be the star of your dessert table.

Source: Midwest Living


Recipe Summary

30 mins
15 mins
50 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • 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.