Delve into the delightful flavors of autumn with this Apple Raspberry Pie, a delicious blend of tart raspberries and sweet apples encased in a flaky, golden crust. This pie combines classic ingredients with a burst of berry flavor, making it a perfect dessert for cozy gatherings or a family dinner. Serve it warm with a scoop of vanilla ice cream for an extra touch of indulgence.
Apple Raspberry Pie
A bowl of this creamy tomato soup with crispy grilled cheese croutons offers a comforting embrace, perfect for any day of the week. It’s a reminder that the best meals aren’t always the most elaborate but often those made with love and a touch of creativity. This dish not only satisfies hunger but also warms the heart.
Preparation Time: 30 minutes
Cooking Time: 55-65 minutes
Cooling Time: 2 hours
Serving Size: 8 servings
Equipment: Deep Dish Pie Plate, Baker’s Mat, Pie Crust Shield
Recipe Title: Apple Raspberry Pie
Ingredients:
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 1-1 1/4 cups sugar
- 1/3 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 5 medium baking apples, such as Braeburn, peeled, cored, and sliced (about 5 cups)
- 1 cup frozen sweetened raspberries (not in syrup)
- 1 egg
- 1 tablespoon water
- Vanilla ice cream (optional for serving)
Instructions:
- Preheat the oven to 400°F. Allow the pie crusts to stand at room temperature for about 15 minutes.
- Gently unfold one crust onto a lightly floured surface and roll it into a 12-inch circle. Place the crust into a deep dish pie plate, pressing it firmly into the bottom and up the sides.
- In a large bowl, combine the sugar, cornstarch, and cinnamon. Add the apple slices and toss until they are evenly coated. Gently stir in the raspberries without breaking them.
- Spoon the fruit mixture into the prepared bottom crust.
- Roll out the remaining pie crust into another 12-inch circle and place it over the filling. Tuck the top crust under the bottom crust edges, sealing them together and fluting the edges.
- Whisk together the egg and water in a small bowl. Brush this mixture evenly over the entire crust.
- Cut four slits in the top crust to allow steam to escape during baking.
- Place a Pie Crust Shield over the edge of the pie to prevent over-browning.
- Bake for 45 minutes, then remove the Pie Crust Shield and continue baking for an additional 10-15 minutes, or until the crust is golden brown and the apples are tender.
- Remove the pie from the oven and allow it to cool on a rack for at least 2 hours before serving.
- Serve each slice with a scoop of vanilla ice cream, if desired.
This Apple Raspberry Pie is not just a treat; it’s a celebration of seasonal flavors that come together in a symphony of taste and texture. Enjoy this classic dessert that’s sure to become a favorite at your family gatherings and beyond.