Cran-Raspberry Pie

My fellow pie-enthusiasts have been asking today — what kind of pies are you making for Thanksgiving?

Drumroll, please.

I am making two (even though I’m only supposed to make one). The first pie is a Cran-Raspberry pie. I have never made this recipe and at this writing, have not taste-tested it so BE WARNED. I liked the idea of the pie and think that cranberries and raspberries go very well together, so I thought I’d give it a whirl.

I started early in the morning, making my crusts. For this fruit pie, as with all fruit pies I make, I chose to make an all-butter crust.

I make my crusts by hand — without food processor, blender, etc. — and to start, I slice the butter into small pieces before I rub them into the flour. I like to make a big mess, too, as this photo depicts.

The fruit is coated in sugar, dry tapioca powder and almond extract.

The result is berries that look like jewels. If nothing else, this pie is going to LOOK good.

I just had to snap this shot before I added the lattice top. Now that’s some gorgeous fruit.

And . . . ta da! Here’s the finished pie. Let’s hope it tastes as good as it looks. I’m planning to serve warm with a dollop of vanilla ice cream.

For the recipe, head on over to Thanksgiving Favorites, my wiki for all things Thanksgiving.

Check back later to find out about my SECOND Thanksgiving pie.