Apple-Raspberry Pie

By Marian Cooper Cairns, Dawn PerryPublished: Oct 13, 2015

Brian Woodcock

Yields:

Prep Time:

25 mins

Total Time:

5 hrs 55 mins

Summer berries and Fall's bounty come together perfectly in this pie recipe.

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Ingredients

2 Tbsp. all-purpose flour, plus more for surface
1 recipe Basic Pie Dough
1/4 cup raspberry jam
2 Tbsp. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. Kosher salt
2 1/2 lb. Granny Smith, Golden Delicious, or Pink Lady apples, peeled and thinly sliced
1 cup frozen raspberries
Egg wash, for brushing crust
Raw sugar, for sprinkling

1. Step 1Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle. Transfer to a 9-inch pie plate; trim overhang to 1-inch.
2. Step 2Whisk together flour, jam, granulated sugar, vanilla, and salt. Add apples and raspberries; toss to coat. Transfer to pie plate. Freeze 15 minutes.
3. Step 3On a lightly floured surface, roll remaining disk of dough to a 12-inch circle. Cut into 1 1/2-inch strips; discard trimmings. Weave strips into a lattice pattern over fruit. Fold bottom overhang over lattice edges and crimp to seal. Brush dough with egg wash; sprinkle with raw sugar. Freeze 15 minutes.
4. Step 4Bake, on a baking sheet, until golden and bubbling, 60 to 75 minutes. Cool, on a rack, at least 4 hours.