Cranberry, Raspberry, Apple Pie
● By Hood Magazine
- 9-in double pie crust
- 3 c Granny Smith Apples, peeled and chopped
- 2 c whole cranberries, coarsely chopped
- 1 (10 oz) package frozen raspberries, thawed
- 1/2 c sugar
- 3 tbsp quick-cooking tapioca
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp almond extract
- 1 large egg
- 1 tbsp water
- Sugar for sprinkling
Heat oven to 375 degrees. Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt, and almond extract in a small bowl. Add to fruit mixture and toss well. Spoon filling into unbaked pie crust. Place top crust over filling. Fold top edge under bottom crust. Flute. Cut slits in top crust. Beat egg white with one tbsp water. Brush on surface of pie. Sprinkle with sugar. Cover edge of pie crust with aluminum foil to prevent over-browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.
Morgan Kontz is a wife, mother, farmer, blogger, and South Dakota CommonGround volunteer. To read more about her life on the farm, visit her at Stories Of A First Generation Farm Wife (sdfarmwife.com). To learn more about CommonGround, visit www.findourcommonground.com.