Apple Raspberry Pie

Name: Apple Raspberry Pie
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 9 -inch pie
Ingredients: 2 ¾ pounds assorted baking apples; 12 ounces fresh or thawed frozen raspberries; ¾ cup granulated sugar; ¼ cup all-purpose flour; 1 tablespoon fresh lemon juice; Pinch of salt; 2 tablespoons unsalted butter; 1 large egg yolk; 1 tablespoon heavy cream; sugar; 1 recipe double crust pie dough

User Reviews

0.0

0 reviews

Unrated

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 45 mins
Servings
9 -inch pie

Apple Raspberry Pie

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 ¾ pounds assorted baking apples such as Rome, Cortland or Golden Delicious, peeled, cored, and cut into 1/2-inch-thick slices
12 ounces fresh or thawed frozen raspberries well drained if frozen
¾ cup granulated sugar
¼ cup all-purpose flour plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
2 tablespoons unsalted butter cut into pieces
1 large egg yolk
1 tablespoon heavy cream
sugar for sprinkling
1 recipe double crust pie dough

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 375°. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).