This is a wonderful, unique pie recipe I’ve made for Christmas Eve dinner for the last couple of years. It is becoming a solid tradition because my husband can’t do without it after the big dinner.
It is sweet and tart at the same time and utterly fulfilling after a heavy meal. I have to confess, though, I am tragically horrible at making pie crust. I tried a new pie crust for this pie with a simple recipe list of flour, salt, crisco and ice water.
I usually make my pie crust with butter because I like the flavor but our company for Christmas Eve dinner has dairy allergies and I wanted to accommodate them…hence this pie crust.
It was actually really flaky and tender, but it was lacking the flavor I like. So I’m still on the hunt for a great pie crust, if anyone has any suggestions, PLEASE send them my way. The butter pie crust I usually use is hard to roll out and I usually end up cursing the entire time. Incidentally, the pie crust I used this time had some hefty tearing issues also, hence the cutout hearts adorning the top of the crust.
Each heart is hiding some major flaw and I need some extreme practice with pie crusts. Overall, though, this pie is so delicious it hides whatever is lacking in my crust, which is a good thing. Serve with ice cream and…well, it COULD almost be a complete meal in itself. Pretend I didn’t just say that…I have no ethics when it comes to eating dessert for dinner.
Apple Raspberry Pie
- 2 3/4 pounds assorted baking apples (such as Rome, Cortland or Golden Delicious), peeled, cored, and cut into 1/2-inch-thick slices
- 12 ounces fresh or thawed frozen raspberries, well drained if frozen
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour, plus more for work surface
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- Sugar, for sprinkling
- 1 recipe for double crust pie dough (here is a good, easy one)
- Preheat oven to 375°. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
- Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).
Recipe Source: adapted from Martha Stewart