Apple Raspberry Pie

By á-1399

Pampered Chef cal 460, total fat 14g, saturated fat 6 g, cholesterol 35mg, carbohydrate 81g, protein 3 g, sodium 210 mg fiber 3 g

COOKS TIP: It is not necessary to thaw the frozen raspberries before preparing this recipe

Ingredients

• 1 pkg (15 oz) refrigerated pie crusts (2 crusts)
• 1-1 1/4 c sugar
• 1/3 c cornstarch
• 1/2 t ground cinnamon
• 5 med baking apples, such as Braeburn, peeled, cored and sliced (about 5 c of slices)
• 1 c frozen sweetened raspberries (not in syrup)
• 1 egg
• 1 T water
• vanilla ice cream (optional)

Preparation

Step 1

1. Preheat oven to 400. Let pie crusts stand at room temperature 15 minutes. Gently fold crust onto lightly floured Baker's Mat. Roll one crust into a 12' circle. Place crust in pie plate, pressing dough into bottom and up sides.
2. In large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss apple slices with sugar mixture until evenly coated; gently stir in raspberries. Spoon apple mixture into bottom crust.
3. Roll remaining pie crust into a 12" circle; place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over crust. Cut four slits in top crust to allow steam to escape Gently place pie crust shield over edge of pie. Bake 45 minutes; remove shield. Bake an additional 10-15 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours. Serve with ice cream, if desired.