apple-raspberry pie

How To Make apple-raspberry pie

• Step 1
  Preheat oven to 375'F. Stir apples, raspberries, sugar, flour, lemon and salt together in a large bowl. Set aside.
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 7
  Enjoy!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!