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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe comes from a day when I really felt like baking, threw the fridge open and asked myself, What can I make with this? It is now a personal favorite of mine, a sweet pie with a tart kick. Ingredients:
1 deep dish pie shell, for double crust pie (9-inch, thawed, not frozen) |
1 cup raspberries (fresh, not frozen) |
3 cups apples, diced (not granny smith, i used 2 cups fuji/1cup gala) |
1 tablespoon lime juice |
1 cup sugar |
1/4 cup all-purpose flour |
vegetable oil or milk |
sugar |
Directions:
1. Preheat Oven to 425°F.
2. Place bottom crust of pie into pan and place in oven for about 6-8 minutes.
3. While bottom crust is in the oven, in a large mixing bowl, toss apples, sugar, lime juice, and flour and lastly berries until evenly coated. Try not to squish most of the berries, but a little squishing is ok.
4. Carefully remove bottom crust from oven and pour filling into it.
5. Place top crust on pie and crimp edges together; cut 1 inch slits or crosses for vents. Brush top crust with a little oil or milk and sprinkle with sugar.
6. Cover edges with aluminum foil & place pie back into 425° oven for about 25 minutes.
7. Reduce oven to 350° F, and continue to bake for about 30-35 minutes longer, or until crust is golden.
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