Apple-Raspberry Pie

Apple-Raspberry Pie


August 18, 2010

pastry for a double crust pie

  • Makes: Serves 8.


6-8 apples, peeled and sliced

2/3 cup sugar

2 Tbsp. flour

pinch salt

1-2 cups fresh raspberries (if you use frozen, don't thaw them)


1Preheat the oven to 450F. Line a 9-inch pie plate with pastry, fitting it in without stretching it - let the edges hang over the side.

2Slice the apples into a large bowl. In a small bowl, stir together the sugar, flour and salt; add to the apples and toss them together. Pile them into the pastry, dumping any sugar left in the bottom of the bowl overtop. Scatter raspberries overtop.

3Roll out the remaining pastry and place it over the pie; trim the edges (both layers) to about 1/2-inch past the edge of the pie plate. Tuck and crimp however you like, using your fingers or the tines of a fork. Cut a few slits in the top to allow steam to escape. If you like, brush the top with milk or cream, and if you like, sprinkle with a spoonful of sugar.

4Bake the pie for 10 minutes, then reduce the heat to 350F and bake for another 45-50 minutes, until golden and juices are bubbling out through the slits. Cool on a wire rack.


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