Apple-Raspberry Pie
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Martha Stewart Living, November 2006
- Yield Serves 8 to 10
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Ingredients
- 2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
- 6 ounces fresh or partially thawed frozen raspberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour, plus more for work surface
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Lucinda Scala Quinn's Pate Brisee
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- Fine sanding sugar, for sprinkling
Directions
- Preheat oven to 375 degrees. 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).
I used my own crust recipe, but used this recipe for the filling. I added a tablespoon of Chambord. The relatively small amount of sugar makes the pie taste fresh and even light. It's nice, but not what I would call special.
This pie is just wonderful! I made it last night, and it was my first time making the crust from scratch - turned out flaky and perfect. I also added 1/4c instant tapioca as my raspberries were very ripe. Results were great - the slices stand by themselves and no filling spilling out! Only negative - it's hard to wait four hours to eat it!
This pie is different and just wonderful, YUM!!
I made this one for Thanksgiving last year and it was wonderful! I barely had a chance to try it before it was all gone. Very easy to make also. I highly recommend it. Enjoy!
I'm making it for thanksgiving, so I'll let you know how it goes.
Thinking about making this for Christmas this year. Has anyone else tried it out?