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Apple-Raspberry Pie

Apple-Raspberry Pie

Martha Stewart Living, November 2006 http://www.marthastewart.com/314250/apple-raspberry-pie
3.536585
Rated
70.7317100(42)42
  • Yield Serves 8 to 10

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 (http://www.marthastewart.com/284146/pate-brisee)
    • 2 tablespoons unsalted butter, cut into pieces
    • 1 large egg yolk
    • 1 tablespoon heavy cream
    • Fine sanding sugar, for sprinkling

Directions

  1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
  2. 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.
  3. 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.
  4. 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).

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