Average Rating: 0TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling
YIELD: 8 servings.Ingredients
- 1 large egg
- 3 to 4 tablespoons ice water
- 1 tablespoon cider vinegar
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup butter-flavored shortening
- 1/4 cup lard
- 1-1/4 cups plus 2 tablespoons sugar, divided
- 5 tablespoons quick-cooking tapioca
- 3 cups fresh or frozen cranberries, halved
- 2-1/2 cups fresh or frozen unsweetened raspberries, thawed
- 1/3 cup honey
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- Dairy-free vanilla ice cream, optional
Instructions
- 1. In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together.
- 2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
- 3. On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes.
- 4. Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes.
- 5. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
Nutrition Facts
1 piece: 532 calories, 20g fat (6g saturated fat), 29mg cholesterol, 233mg sodium, 86g carbohydrate (49g sugars, 5g fiber), 5g protein.
