This is my VERY favorite pie recipe. Of all time. Pair it with a scoop of ice cream and you will bring tears to your families eyes.
APPLE-RASPBERRY PIE
{from the crafty of all crafties, Martha Stewart herself}
{from the crafty of all crafties, Martha Stewart herself}
- 2 3/4 pounds assorted baking apples, peeled, cored, and cut into 1/2-inch-thick slices
- 6 ounces fresh or partially thawed frozen raspberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour, plus more for work surface
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Pate Brisee (or your favorite crust recipe)
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- Cinnamon and sugar for sprinkling
Directions
- Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
- 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.
- 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.
- Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with cinnamon and 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).
