Cranberry Raspberry Pie
A vibrant and tangy cranberry raspberry pie that combines the tartness of fresh cranberries with sweet raspberries. Featuring a flaky pastry crust and a luscious fruit filling, it’s perfect for holiday gatherings or a delightful dessert for fruit lovers seeking a balance of sweet and tart flavors.
Ingredients
Instructions
- Drain the thawed raspberries, pressing lightly to remove excess syrup, and reserve the syrup.
- Add enough water to the reserved syrup to make one cup of liquid.
- In a saucepan, combine the cranberries and the syrup mixture.
- Bring the mixture to a boil, then simmer for 5 minutes.
- Meanwhile, in a bowl, mix together the sugar, cornstarch, and salt.
- Add the sugar mixture to the cranberry mixture and cook quickly, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the raspberries.
- Pour the filling into the unbaked pie shell and add pastry for a top crust or lattice as desired.
- Bake according to your pie crust instructions until golden and bubbly.
Tips & Substitutions
For a thicker filling, increase cornstarch to 4 tablespoons. If you prefer a sweeter pie, add an extra 1/4 cup of sugar. Using fresh cranberries is great, but if they're unavailable, frozen cranberries work just as well. Consider adding a teaspoon of cinnamon for a warm spice note. This pie would pair beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the cranberry raspberry pie warm or at room temperature. It pairs well with whipped cream or vanilla ice cream for a delicious contrast to the tartness of the filling. This pie can also be enjoyed with a side of Southern Cole Slaw for a festive meal. For an elegant presentation, garnish with fresh raspberries or mint leaves.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the whole pie in a 350°F oven for 15-20 minutes. Be sure to let it cool slightly before serving to avoid burns.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Raspberry Pie contains roughly 237 calories, with 7g protein, 43g carbohydrates, and 6g fat. It is an excellent source of vitamin C (53% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of protein. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other berries in this pie?
Yes, you can substitute or mix in other berries like blueberries or blackberries. Just keep in mind that the sweetness and tartness may vary, so adjust sugar accordingly. Using a combination of berries can add depth of flavor to your pie.
How can I prevent my pie crust from getting soggy?
To prevent a soggy crust, consider pre-baking the pie shell for about 10 minutes before adding the filling. Additionally, you can sprinkle a thin layer of cornstarch or flour on the bottom crust to help absorb excess moisture from the filling.
Is this pie suitable for freezing?
Yes, this pie can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn, and it will keep for up to 3 months. Thaw in the refrigerator overnight before rewarming to enjoy it again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).