Apple Raspberry Pie
Ingredients:
|
| 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) |
Directions:
| 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. |
| 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. |
| 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.
