Apple raspberry pie recipe

I’ve used this crust recipe for a long time and I substituted the blueberries I normally use for some apples and raspberries. You can’t go wrong with a classic pie.

Pie Crust Recipe

Ingredients

2 cups all purpose flour

1 tsp salt

2/3 cup room temperature butter

7 tbsps water

Directions

1. Preheat oven to 375F. In a bowl, mix together butter and flour. 2. Add salt and water. Mix until dough is formed. 3. Split the dough in two, one for the pie bottom and one for the top. 4. On a l floured surface, roll out the dough into a circular shape. Make sure the pie crust fits into your pie dish and that it covers the side edges. Use pie weights and using a fork, pierce a few holes to keep pie crust from bubbling when you bake. 5. Bake for 5 – 10 minutes or until crust is golden. Let cool until filling is ready.

Filling Recipe

Ingredients

4 Granny Smith apples, peeled, chopped into small slices

1 pint of raspberries

1 tbsp lemon juice

1/2 cup sugar

3 tbsps cornstarch

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 large egg

Directions

1. Preheat oven to 450 F

2. Combine apples, raspberries, lemon juice, Sugar, cornstarch, cinnamon, nutmeg and salt. 3. Fill the golden pie crust with filling. 4. For a lattice pattern pie, cut the remaining pie dough into 1 inch wide strips. Overlay the lattice top over the filling and brush with whisked egg. * 5. Bake for 50 – 60 minutes. Halfway through the bake, cover the pie with tinfoil to avoid burnt crust.

6. Allow pie to cool and coagulate before serving. * Alternate pie tops, you can use any pie top you want. Just make sure you have a few holes for the air to flow through.

Happy Baking!