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Ingredients
Scale
- 1 pie crust, 12-inch (store-bought or homemade)
- 1 cup cranberries (thawed or fresh)
- 1 cup raspberries (thawed or fresh)
- 2 teaspoons orange zest
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- Sugared cranberries (for garnish)
- Mint sprigs (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a cookie sheet with parchment paper.
- Roll out the pie crust into a 12-inch circle on a floured surface.
- Combine cranberries, raspberries, orange zest, sugar, and salt in a bowl.
- Pour the fruit mixture into the center of the dough, leaving space around the edges.
- Fold the edges of the dough over the filling, creating pleats.
- Brush the crust with heavy cream.
- Bake for 30-35 minutes until the crust is golden brown and filling bubbles.
- Cool for 20-30 minutes then garnish with sugared cranberries and mint.
Notes
Use fresh fruit for the best flavor, but thawed can work as well.
Chill homemade dough before rolling for better flakiness.
Avoid overfilling to prevent a soggy crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg