Apple-Raspberry Pie

• PASTRY:
• 2 tablespoons sugar
• FILLING:
• 4 to 5 medium Golden Delicious apples, peeled, cored and sliced (about 8 cups)
• 2 cups frozen unsweetened raspberries, thawed, patted dry
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 cup plus 2 Tbsp. sugar
• 1 large egg, lightly beaten

1. Make pastry as directed, pulsing in 2 Tbsp. sugar with flour and salt. Form dough into 2 disks. Wrap in plastic; chill for at least 1 hour.
2. Preheat oven to 400u0b0F; place rack in bottom third of oven. Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar.
3. Roll out each dough disk into 12-inch circle. Transfer 1 to a 9-inch pie plate. Trim edges. Spoon in filling. Place second disk over filling. Trim edges, leaving a 1-inch overhang. Fold top edges under; crimp to seal. Cut vents in top. Lightly brush crust with beaten egg; sprinkle with 2 Tbsp. sugar. Place on baking sheet; bake until filling bubbles and crust is golden, about 1 hour. Let cool before serving.

sugar, golden delicious apples, lemon zest, lemon juice, quickcooking tapioca, vanilla, cinnamon, sugar, egg

Taken from www.myrecipes.com/recipe/apple-raspberry-pie (may not work)