APPLE-RASPBERRY PIE
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- 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 sanding 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).
APPLE RASPBERRY PIE
Make and share this Apple Raspberry Pie recipe from Food.com.
Provided by truebrit
Categories Pie
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Freeze the flour in a medium bowl for
- one hour.
- Refrigerate the lard for one hour then cut into cubes.
- In small cup combine vinegar, salt and water.
- Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
- Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated.
- Scrape into a bowl an mix with liquid.
- Turn dough out onto a lightly floured surface.
- With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
- Fol to the center and roll out slightly to form an 8 inch square.
- Roll and fol once more.
- Wrap in parchment or waxed paper and refrigerate until needed.
- Peel and cut and core apples into eighths.
- Then dice crosswise into 1 1/2 chunks.
- Toss apples with lemon juice.
- Blend together 1/2 cup sugar with flour and spices.
- Add apples and toss until evenly coated.
- Add raspberries last toss lightly.
- Cut 1/3 dough and reserve.
- Roll remaining dough into a round 5 inches larger than dish.
- Place and fit into dish and trim overhang to 1 inch.
- Spoon in apples and dome evenly.
- Roll out remaining shell, crimp.
- Sprinkle remaining sugar onto crust.
- Cut 5 slits in center of dough.
- Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.
APPLE CRANBERRY RASPBERRY PIE
Make and share this Apple Cranberry Raspberry Pie recipe from Food.com.
Provided by Glassylady
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Roll out bottom crust and place in a pie plate.
- In a small bowl mix together first 5 ingredients.
- Place the fruit in a large mixing bowl. Add the dry ingredients and stir well.
- Dump the fruit mixture into the pie crust. Trim excess crust to edge of pie plate. Roll remaining cust, and place on top of pie. Trim top crust aproximately 2" larger around than the top edge of the pie plate. Tuck the edge of top crust between bottom crust and pie plate, leaving folded edge standing about 3/4" above edge of pie plate. Pinch standing edge of pie crust between two fingers with thumb, to form a crimp.
- Cut slits into top crust in a decorative design. Sprinkle the top of crust with sugar. Bake for 55 to 60 minutes.
Nutrition Facts : Calories 472.3, Fat 15.7, SaturatedFat 3.9, Sodium 350.4, Carbohydrate 82, Fiber 4.3, Sugar 53.9, Protein 3.3
BERRY APPLE PIE
Our active family is full of big eaters. So I'm happy for our raspberry patch, our apple orchard and pie recipes like this one. You can substitute frozen berries for fresh.-Heidi Jo Keranen, Bruno, MN
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 419 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 220mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 4g fiber), Protein 3g protein.
RASPBERRY-APPLE CRUMB PIE
Go straight for the sweet tooth with this raspberry and apple crumb pie, with a secret layer of almond paste. Serve with a scoop of vanilla ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
- In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
- Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 15 mg, Fat 3, Fiber 6 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 44 g, TransFat 2 g
APPLE RASPBERRY PIE
I created the recipe because I found a spot in the woods while camping where delicious, wild raspberries were growing. I came home and picked apples off our tree and decided to put them together since I had never used raspberries in cooking before. WOW was that a great idea. The two combined creates a delicious pie that you and your family won't be able to resist.
Provided by OrganicGal
Categories Dessert
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Crust first: Mix shortening, butter and flour.
- Add boiling water, salt and baking powder - mix well.
- Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.).
- MEANWHILE -- WE'LL WORK ON THE FILLING.
- Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries.
- Line your pastry pan with one dough, and heap filling into it.
- Sprinkle the 1 tbsp of flour on top - do not mix inches
- Dot the filling with the 1 1/2 tbsp of butter.
- Cover with topping crust, make slits to allow steam to escape.
- Bake at 350 for 1 hour.
- Serve hot with ice cream with your family!
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- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
- In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
- Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.
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