Lattice-Topped Cranberry-Raspberry Pie

Ingredients

• 1 cup honeycrisp apple diced peeled finely
• 3 tablespoons cornstarch 
• 1.5 cups cranberries fresh thawed
• 1 large egg white 
• 1 tablespoon juice of lemon fresh
• 18 ounce raspberries fresh divided
• 14.1 ounce pie dough refrigerated divided such as Pillsbury
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
2. Preheat oven to 35
3. Combine cranberries, apple, and lemon juice in a large bowl.
4. Sprinkle with sugar, cornstarch, and salt; toss well to coat.
5. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
6. Gently roll remaining pie dough circle into a 10 x 5-inch rectangle.
7. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust.
8. Combine 1 teaspoon water and egg white, stirring with a whisk.
9. Brush lattice and dough edges with egg mixture.
10. Bake at 350 for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.