Apple Raspberry Pie

Apple Raspberry Pie is a pie recipe built around assorted baking apples, fresh or thawed frozen raspberries and granulated sugar. Plan on 9 -inch pie and about 105 minutes.

• Yield 9 -inch pie
• Ready in 105 minutes
• Prep 25 minutes
• Cook 80 minutes

Ingredients

• 2 3/4 pounds assorted baking apples (such as Rome, Cortland or Golden Delicious, peeled, cored, and cut into 1/2-inch-thick slices)
• 12 ounces fresh or thawed frozen raspberries (well drained if frozen)
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour (plus more for work surface)
• 1 tablespoon fresh lemon juice
• Pinch of salt
• 2 tablespoons unsalted butter (cut into pieces)
• 1 large egg yolk
• 1 tablespoon heavy cream
• Sugar (for sprinkling)
• 1 recipe double crust pie dough

Instructions

1. Preheat oven to 375°. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Let the pie cool until the filling holds a slice.