Apple Raspberry Pie
- 1 recipe Sweet Oil Pastry Dough
- 3 large Granny Smith apples, peeled, cored and thinly sliced
- 2 cups (500 mL) frozen raspberries
- 2/3 cup (150 mL) granulated sugar
- 3 tbsp (45 mL) all purpose flour
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) raspberry-flavored liqueur
- Cream, milk or soy milk
- Coarse or granulated sugar
- 9-inch (23 cm) glass pie plate, greased
- Rimmed baking sheet
- Preheat oven to 375F (190C)
- Press half of the dough into prepared pie plate (see Notes).
- Divide second piece of dough into 8 individual pieces and flatten into 3-inch (5 cm) circles.
- Set pieces aside on a piece of parchment paper.
- Alternatively, you can press or roll the second piece of dough into one solid circle to top pie.
- Place pie plate in refrigerator for 10 to 15 minutes to chill while you prepare the filling.
- Filling: In a large bowl, gently combine apples, raspberries, sugar, flour, lemon juice and liqueur.
- Transfer filling to prepared bottom crust, mounding in center.
- Place pastry circles on top of fruit, slightly overlapping pieces to decoratively top pie.
- (The entire top will not be covered.
- You will see the fruit between circles.)
- Lightly lift edges of circles where they touch and brush with a dab of water to adhere together.
- With the point of a sharp knife, slash a few vents in top of pastry to allow steam to escape during baking.
- Lightly brush pastry with cream and sprinkle with sugar.
- Place pie plate on baking sheet and bake in preheated oven for about 1 hour and 20 minutes or until top is nicely browned and juices are bubbling and look thickened.
- If pie starts to get too brown before its finished baking, cover loosely with a piece of tented foil.
- Let cool on a wire rack for 1 hour before serving.
sweet oil, apples, frozen raspberries, sugar, flour, freshly squeezed lemon juice, liqueur, cream, sugar, glass pie plate, baking sheet
Taken from www.cookstr.com/recipes/apple-raspberry-pie (may not work)