Apple Raspberry Pie
User Reviews
0
0 reviews
Unrated
-
Prep Time
25 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 45 mins
-
Servings
9 -inch pie
Apple Raspberry Pie
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 2 ¾ pounds apple such as Rome, Cortland or Golden Delicious, peeled, cored, and cut into 1/2-inch-thick slices, assorted baking
- 12 ounces raspberry well drained if frozen, fresh or thawed frozen
- ¾ cup granulated sugar
- ¼ cup all-purpose flour plus more for work surface
- 1 tablespoon lemon juice fresh
- Pinch salt
- 2 tablespoons butter cut into pieces, unsalted
- 1 large egg yolk
- 1 tablespoon heavy cream
- sugar for sprinkling
- 1 recipe pie dough double crust
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).
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
