Apple Raspberry Pie

Yield: 9 -inch pie

Prep Time: 25

Cook Time: 1 20

Total Time: 1 45

2 ¾ 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
¾ cup granulated sugar
¼ 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 double crust pie dough

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).