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Ingredients
- 1 box 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
Details
Preparation
Step 1
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
Expert Tips:
Frozen unsweetened raspberries can be substituted for the fresh. Do not thaw first. Bake at 375°F for 65 to 75 minutes.
Tart apples, such as Granny Smith or Haralson, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.
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REVIEWS:
I made this pie for Thanksgiving this year to try something a little different and everyone loved it! It was good and tart!
Very good pie!
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