Featured Pinch Tips Video
- 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
- 2 Tbsp
- unsalted butter, cut into pieces
- 1 large
- egg yolk
- 1 Tbsp
- heavy cream
- fine sugar for sprinkling on the pie crust
- pie crust for a 9 inch pie.
1Preheat oven to 375'F. Stir apples, raspberries, sugar, flour, lemon and salt together in a large bowl. Set aside.
2On 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.
3Repeat 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.
4After 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.
5Note: 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.
6When 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.