Servings
Font
Back
Apple Raspberry Pie
0 from 0 votes

Apple Raspberry Pie

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

Prep Time
25 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
Servings: 9 -inch pie

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

    Cup of Yum
  1. Preheat oven to 375°. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
  2. 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.
  3. 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.
  4. 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).