Ingredients1 h servings
- In a bowl, gently stir cranberries, raspberries, sugar, tapioca, extract and salt. Line pie plate with bottom pastry; add filling. Top with a lattice crust.
- Bake at 375 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 35-40 minutes more or until bubbly.
ReviewsRead all reviews 23
This pie was very easy and delicious. I made it for Thanksgiving--it was a hit and everyone wanted the recipe. I used a whole bag of cranberries and decreased sugar to 1-1/4 c. and it was good...
This is the BEST raspberry pie recipe! Cranberries give it just the right tartness. I added a little more tapioca to make sure it was the right consistancy and not too runny. My family loved i...
Yum! Yum! Yum! This is one of the best pies that I have ever had! You can really taste the sugar and the fruit in it!
This pie was delicious! I was a bit nervous to try a lattice top so we did something a bit different. I have small shaped cookie cutters from Pampered Chef. The kid's chose the heart shape. ...
We have been making this now for 3 years and it has become a Thanksgiving MUST HAVE for my family. You can adjust the tartness by adding more or less sugar. We prefer it a little more tart becau...
Made this for Christmas and everyone agreed this was a wonderful pie. I made according to the recipe but added a bit more tapioca as the mixture seemed very moist. The pie turned out perfect.
This pie is phenomenal. Really tart but really good. Also incredibly easy to make.
I used a pre-made graham cracker crust for this, which tasted fabulous. I will add extra tapioca next time because it didn't really "set up" like a pie, more like a cobbler. Tastes just like ras...