Raspberry-Apple Pie

• 1 pie crust
• 5 lg. Golden Delicious
• Rome apples, peeled, cored and sliced
• 1 pkg. (10 oz.) quick-thaw frozen raspberries in syrup
• 2 tbsp. apple cider
• 1 cup sugar
• 2 tbsp. quick-cooking tapioca
• 1 tbsp. unsalted butter

1. Prepare crust.
2. For filling, combine apples and raspberries in large saucepan or Dutch oven.
3. Bring to boil over medium heat; add cider.
4. Remove from heat; stir in sugar, tapioca and butter until butter melts.
5. Arrange jelly-roll pan on center rack of oven.
6. Heat oven to 425.
7. On lightly floured surface, roll larger pastry disk into a 12-inch circle.
8. Fit into a 9-inch pie plate; trim overhang to 1 inch.
9. Spoon filling into pastry shell.
10. Roll remaining pastry into a 9-inch circle.
11. With fluted pastry cutter, cut pastry into 1/2-inch-wide strips.
12. Arrange strips on a lattice pattern on top of filling; flute edge.
13. Place pie on jelly-roll pan in oven.
14. Bake for 40 minutes.
15. Cover edges of pastry loosely with foil and bake 15 minutes more until filling is bubbly in center.

crust, golden delicious, apples, syrup, apple cider, sugar, quickcooking tapioca, unsalted butter

Taken from www.foodgeeks.com/recipes/983 (may not work)