Apple-Raspberry Pie

Apple-Raspberry Pie

AuthorJulie

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)

1

Preheat 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.

2

Slice 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.

3

Roll 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.

4

Bake 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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Ingredients

 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)

Directions

1

Preheat 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.

2

Slice 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.

3

Roll 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.

4

Bake 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.

Apple-Raspberry Pie
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