Apple-raspberry Pie Recipe

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Apple-Raspberry Pie

Jo Zimny

By
@EmilyJo

This is a Martha Stewart creation. Use your favourite pie crust with this filling. I'm using a Pate Brisee for this. I have published a recipe for this also.


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Rating:

Serves:

8-10

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

2 3/4 lb
assorted baking apples
6 oz
fresh or partially thawed raspberris
3/4 c
granulated sugar
1/4 c
all purpose flour
1 Tbsp
fresh lemon juice
1 pinch
salt
2 Tbsp
unsalted butter, cut into pieces
1 large
egg yolk
1 Tbsp
heavy cream
fine sugar for sprinkling on the pie crust
2
pie crust for a 9 inch pie.

Directions Step-By-Step

1
Preheat oven to 375'F. Stir apples, raspberries, sugar, flour, lemon and salt together in a large bowl. Set aside.
2
On a lightly floured surface roll out one disc to 12" around and 1/8" thick. Fit into a 9" pie plate. Fill with the apple mixture. Dot with butter.
3
Repeat the above step with the second disc of dough. Drape over the filling. Trimp overhang to 1". Press edges to seal. Flute as you wish. Make 3 one inch slits in the top of the crust. Refigerate for 20 minutes.
4
After 20 minutes, whisk the egg yolk and cream in a bowl and brush the pie all over with this mixture. Sprinkle with sugar. Bake until golden brown and the juices are bubbline. Bake 1 hr. 10 minutes to 1 hour 20 minutes.
5
Note: You can put this on a cooie sheet to catch any drips. Also tent the pie with foil if it's getting too brown on the top, I usually do this.
6
When done remove the pie from the oven and set on a wire rack to cool for 4 hrs. or overnight. It's best to wait otherwise the juices will run all over.
7
Enjoy!

About this Recipe

Course/Dish: Pies
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy