Apple Cranberry Raspberry Crunch
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“What a delightful pie to have for your favorite meal's ending!!”
Apple Cranberry Raspberry Crunch
0 recipe photos
READY IN:50mins |
SERVES:8 |
UNITS:US |
|
Ingredients Nutrition
- pastry for a double crust (9-inch)
FILLING
- 2 cups granny smith apples, peeled, chopped (about 2 medium)
- 2 cups cranberries, coarsely chopped
- 1 (10 ounce) packagefrozen dry pack raspberries, thawed
- 1 1⁄2 cups sugar
- 3 tablespoons quick-cooking tapioca
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon almond extract
GLAZE
- half-and-half or milk
- sugar
Directions
- Heat oven to 375°F.
- In a large bowl, combine apples, cranberries and raspberries. In a small bowl, combine sugar, tapioca, cinnamon, salt and almond extract; add to fruit mixture and toss well.
- Spoon into unbaked pie crust. Fold edge under. Cover with top crust. Fold top edge under bottom crust; flute. Cut slits or design in top crust or prick with fork for steam to escape.
- Brush crust with half-and-half. Sprinkle with sugar. Cover edge with foil to prevent over browning.
- Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly.
- Cool until barely warm or room temperature before serving.
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Apple Cranberry Raspberry Crunch