← Back to Search Results
baking
Apple Raspberry Pie

Comments: 0
 

Recipe

One afternoon, after months of pie making, my son asked me if he could help me make a pie. No problem! This is the pie that we came up with, which is easy to make, very juicy and oh-so-delicious!

Yield: Serves 8

Ingredients

For the filling:

  • 3 large Granny Smith apples, peeled, cored and thinly sliced
  • 2 cups (500 mL) frozen raspberries
  • 2/3 cup (150 mL) granulated sugar
  • 3 tbsp (45 mL)  all purpose flour
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) raspberry-flavored liqueur
  • Cream, milk or soy milk
  • Coarse or granulated sugar

Equipment:

  • 9-inch (23 cm) glass pie plate, greased
  • Rimmed baking sheet

Directions

Preheat oven to 375°F (190°C)

1. Press half of the dough into prepared pie plate (see Notes). Divide second piece of dough into 8 individual pieces and flatten into 3-inch (7.5 cm) circles. Set pieces aside on a piece of parchment paper. Alternatively, you can press or roll the second piece of dough into one solid circle to top pie. Place pie plate in refrigerator for 10 to 15 minutes to chill while you prepare the filling.

2. Filling: In a large bowl, gently combine apples, raspberries, sugar, flour, lemon juice and liqueur. Transfer filling to prepared bottom crust, mounding in center.

3. Place pastry circles on top of fruit, slightly overlapping pieces to decoratively top pie. (The entire top will not be covered. You will see the fruit between circles.) Lightly lift edges of circles where they touch and brush with a dab of water to adhere together. With the point of a sharp knife, slash a few vents in top of pastry to allow steam to escape during baking. Lightly brush pastry with cream and sprinkle with sugar.

4. Place pie plate on baking sheet and bake in preheated oven for about 1 hour and 20 minutes or until top is nicely browned and juices are bubbling and look thickened. If pie starts to get too brown before it’s finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.

Notes

The dough should be pressed into the pan right after making. It shouldn’t sit around or be chilled first.

If you’re in a hurry, you can substitute purchased unbaked pastry dough for the oil pastry. This is an easy pie to bake with kids.


© 2008 Julie Hasson

Note from Cookstr's Editors

Nutritional information is based on 1/4 teaspoon added cream and 1/4 teaspoon added sugar per serving. Nutritional information does not include Sweet Oil Pastry Dough. For nutritional information on Sweet Oil Pastry Dough, please see link above.

 

Nutritional Information

Nutrients per serving (% daily value)

147kcal (7%)
14mg (1%)
13mg (21%)
3mcg RAE (0%)
144mg
12mg
1g
29g
4g
36g
0mg (0%)
2mg (0%)
0g (0%)
0g (1%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
nigella-express Nigella Express
by Nigella Lawson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
new-american-table New American Table
by Marcus Samuelsson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?