Originally uploaded by Pillsbury.com
Apple-Raspberry Pie Recipe
An Apple-Raspberry Pie combines the classic, comforting flavors of juicy apples with the zesty, vibrant kick of raspberries, all encased in a flaky, golden crust. The sweetness of the apples blends harmoniously with the slight tartness of the raspberries, creating a delightful symphony of flavors that dance on the palate. To start, choose a mix of sweet and tart apples, such as Honeycrisp and Granny Smith, ensuring a balanced taste. The raspberries add a burst of freshness, while a sprinkle of sugar and a dash of cinnamon enhance the fruits' natural flavors. For the crust, you can opt for a homemade pastry dough, ensuring a buttery, tender base and top, or use store-bought crust for convenience without sacrificing flavor.
The process of making an Apple-Raspberry Pie is as heartwarming as the pie itself. Begin by peeling and slicing the apples, then gently mixing them with the raspberries, sugar, cinnamon, and a touch of flour to help absorb the juices. Lay the bottom crust in the pie dish, fill it with the fruit mixture, and then top with the second crust. You can cut slits in the top crust to create a classic lattice pattern, allowing steam to escape and adding an element of rustic charm. After baking until the crust is golden and the filling is bubbly, allow the pie to cool, letting the flavors meld together. Serve a slice of this heavenly pie with a dollop of whipped cream or a scoop of vanilla ice cream, and savor the heartwarming blend of sweet apples, tart raspberries, and flaky crust.
INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
5 cups sliced peeled cooking or baking apples (3 large)
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon grated orange peel
1 container (6 oz) fresh raspberries (about 1 cup)
1 tablespoon cold butter or margarine, cut into small pieces
1 teaspoon granulated sugar
DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. 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.
3. 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.
4. 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.
Bake 50 to 60 minutes.
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