apple-raspberry pie
(1 rating)
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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
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2 3/4 lbassorted baking apples
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6 ozfresh or partially thawed raspberris
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3/4 cgranulated sugar
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1/4 call purpose flour
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1 Tbspfresh lemon juice
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1 pinchsalt
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2 Tbspunsalted butter, cut into pieces
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1 lgegg yolk
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1 Tbspheavy cream
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fine sugar for sprinkling on the pie crust
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2pie crust for a 9 inch pie.
How To Make apple-raspberry pie
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1Preheat oven to 375'F. Stir apples, raspberries, sugar, flour, lemon and salt together in a large bowl. Set aside.
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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.
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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.
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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.
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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.
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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.
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7Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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