Real Recipes From Real Home Cooks ®

apple-raspberry pie

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

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.

(1 rating)
yield 8 -10
prep time 30 Min
cook time 1 Hr 15 Min

Ingredients For apple-raspberry pie

  • 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 lg
    egg yolk
  • 1 Tbsp
    heavy cream
  • fine sugar for sprinkling on the pie crust
  • 2
    pie crust for a 9 inch pie.

How To Make apple-raspberry pie

  • 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