If you're looking for a different kind of pie to put on the table this holiday season, then here it is! A combination of crisp Granny Smith apples, tart cranberries and sweet raspberries, it certainly takes care of the something "red" requirement and it'll fill your home with the smell of apples, cinnamon and a certain je ne sais quoi.
We loved it. The raspberries and apples are certainly front and center in this pie and the cranberries create a mysterious flavor that kind of hangs back waiting to tease your palate. You'll have your family clamoring to know what the mystery is but keep 'em in suspense and serve 'em another piece before you spill the beans. That's what I did.
By the way, a couple of notes -
- This pie holds very well in the refrigerator so if you want to make it in advance and serve it a day or two later you won't be embarrassed. In fact, if anything, it's even better;
- This perfect parcel of pastry requires absolutely NO ice cream or other such adornment and I'd tell you if it did, because I happen to love the stuff; and
- Rest assured I am NOT sharing the recipe for the pastry. As you can see if it is possible to make a "too tender, too flaky crust" I DID. It's an exercise guaranteed to drive our resident pie consumer nuts because I'm constantly trying to find a pastry recipe that's better than the one I call my own. You'd think I'd learn that you gotta' stick with what you know, but oh no not me! In my next life I'm determined to come back as the Pillsbury Dough Boy and that will take care of that!
Apple Cranberry Raspberry Pie (adapted from Crisco)
Pastry for a double crust pie
3 large Granny Smith apples, peeled, cored and chopped
2 cups chopped fresh cranberries
1 – 10 ounce package frozen dry pack raspberries, thawed
1-1/2 cups sugar
3 tablespoons quick cooking tapioca
2 teaspoons corn starch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter, cut into chunks
Combine sugar with tapioca, cornstarch, cinnamon and salt in a large bowl. Mix well. Carefully fold in apples, cranberries and raspberries. Let sit for 20 minutes to allow tapioca to soften. Preheat oven to 375. Line deep pie dish with pastry and spoon filling into unbaked crust. Top with butter chunks and add top crust. Crimp and decorate and slit top crust to allow steam to escape. Place pie plate on sheet pan in case of drips.
Cover edge of pie with foil to prevent over browning and bake for 25 minutes. Remove foil and continue to bake for another 35 to 40 minutes or until filling has bubbled over and pie is golden brown. Download Apple Cranberry Raspberry Pie