Lattice-Topped Cranberry-Raspberry Pie

• 1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
• Baking spray with flour
• 1 1/2 cups fresh or frozen, thawed cranberries
• 1 cup finely diced peeled Fuji or Honeycrisp apple
• 1 tablespoon fresh lemon juice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 (6-ounce) packages fresh raspberries, divided
• 1 teaspoon water
• 1 large egg white

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 350u0b0.
3. Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
4. Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350u0b0 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.

baking spray with, cranberries, peeled fuji, lemon juice, sugar, cornstarch, salt, fresh raspberries, water, egg white

Taken from www.myrecipes.com/recipe/cranberry-raspberry-pie (may not work)