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Apple-Raspberry Pie
Prepare you favorite pie crust recipe. You will need a top and bottom crust.
- Filling
- 7 cups apples, peeled, cored and thinly sliced
- 1 pint fresh raspberries
- 1/2 cup sugar, granulated or brown sugar
- 1/2 cup all-purpose flour
- 3 tablespoons Martinelli's Cider or Apple Juice
- 1 egg white
- pinch of salt
Preheat the oven to 425 degrees. Toss together everything, except the raspberries and egg white, in a bowl. Mix ingredients, then gently fold in raspberries. Fill pie shell with fruit, moisten edge of pie dough with water and place top on. Squeeze edges of pie dough together to seal, fold under once, then make a decorative edge. Brush top of pie dough with egg white, sprinkle evenly with sugar and make a few vents in the dough with a knife.
Place in oven on a piece of oil to catch the drips. Check after 15 minutes and cover top with foil if it is browning too quickly. After 25 minutes turn oven down to 375 degrees and continue baking until crust is golden brown and pie juices are bubbling through the vents. Total baking time will be 50 minutes to 1 hour. Cool on a rack.
Cameron Ryan, Pastry Chef, Splendido, San Francisco, CA |
