Zutaten für Apple Cranberry Raspberry Pie
- 1 cup sugar (for filling); 1 tablespoon coarse sugar (for topping)
- Quick Cooking Tapioca (not used in this recipe; 1/4 cup all-purpose flour is used as a thickener)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Almond Extract (not used in this recipe)
- 6 cups Granny Smith apples, peeled, cored, and sliced
- 1 cup fresh cranberries
- 1 cup frozen raspberries
- 1 double pie crust (refrigerated)
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 large egg, beaten
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Zubereitung von Apple Cranberry Raspberry Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine the sliced apples, cranberries, raspberries, sugar, flour, cinnamon, nutmeg, allspice, and lemon juice.
- Pour the fruit mixture into the unbaked pie crust.
- Dot the top of the filling with small pieces of butter.
- Cover the edges of the pie crust with foil to prevent burning.
- Bake for 45 minutes, then remove the foil and bake for another 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Brush the top crust with beaten egg and sprinkle with coarse sugar for a beautiful finish.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
215g
Fat
19g
Carbs
27g
