LATTICE-TOPPED CRANBERRY PIE
MAKES 8 SERVINGS.
14.1 oz pkg pie dough
1 1/2 cups cranberries
1 cup diced peeled apple
1 tbs lemon juice
1/2 cup sugar
3 tbs cornstarch
1/4 tsp salt
Three 6 oz pkgs raspberries
1 tsp water
1 egg white
Fit one pie dough circle into a 9" pie plate coated with baking spray. Press dough against bottom and sides of pan. Chill dough. Heat oven to 350 degrees. Combine cranberries, apple and lemon juice in a bowl. Sprinkle with sugar, cornstarch and salt, toss well. Add 2 pkgs raspberries, toss. Spoon mixture into pie dough. Arrange remaining raspberries over top of cranberry mixture. ROLL remaining pie dough circle into a 10x5" rectangle. Cut dough lengthwise into 10 strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 tsp water and egg white. Brush lattice and dough edges with egg mixture. Bake 55 min. or until crust is golden. Cool pie before slicing. SERVE & ENJOY...
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