Lattice-Topped Cranberry-Raspberry Pie

Add a festive touch to your dessert sideboard with this spicy fruitcake. To make a beautiful shell-shaped grid, cut the dough using a pastry circle with flutes.
Place one circle of pie dough on a 9-inch pie dish lightly greased with baking spray. Gently press the dough against the bottom and sides of the mold. Let the dough cool.Preheat the oven to 350 degrees.Combine the cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch and salt; mix well to coat. Add 2 packages of raspberries; mix gently until smooth. Spoon the mixture onto the prepared pie dough. Place the remaining raspberry pack on top of the cranberry mixture.Carefully roll out the remaining circle of pie dough into a 10-inch x 5-inch rectangle. Cut the dough lengthwise into 10 (1/2-inch) strips. Arrange in a grid pattern on top of the raspberries. Glue the dough strips to the edge of the cake. Mix 1 teaspoon of water and egg white, stirring with a whisk. Brush the grate and edges of the dough with the egg mixture. Bake at 350 ° for 55 minutes or until the crust is golden and the filling begins to bubble, covering the edges of the cake with foil if necessary. Let the pie cool completely on a wire rack before slicing.