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Apple Raspberry Pie

1   package (15 ounces) refrigerated pie crusts (2 crusts)
1-1 1/4   cups sugar
1/3   cup cornstarch
1/2   teaspoon ground cinnamon
5   medium baking apples such as Braeburn, peeled, cored and sliced (about 5 cups slices)
1   cup frozen sweetened raspberries (not in syrup)
1   egg
1   tablespoon water
   Vanilla ice cream (optional)
  1. Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Gently unfold crust onto lightly floured Baker's Mat. Roll one crust into a 12-inch circle. Place crust in Deep Dish 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-inch 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 Pie Crust 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.

Yield: 8 servings

Nutrients per serving: Calories 460, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 81 g, Protein 3 g, Sodium 210 mg, Fiber 3 g

Cook's Tips: It is not necessary to thaw the frozen raspberries before preparing this recipe.