Recipe: Apple Raspberry Pie

Ingredients

2¾ pounds assorted baking apples, peeled, cored, and cut into ½-inch-thick slices
12 ounces fresh or thawed frozen raspberries, well drained if frozen
¾ cup granulated sugar
¼ cup all-purpose flour
1 tablespoon fresh lemon juice
1 pinch salt
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 375°F.
In a large bowl, combine apples, raspberries, sugar, flour, lemon juice, and salt.
On a floured surface, roll out one disk of dough to 1/8 inch thick and fit it into a 9-inch pie plate.
Fill the crust with the apple mixture and dot with butter.
Roll out the second disk of dough and place it over the filling, trimming the overhang.
Seal the edges and make slits in the top crust.
Refrigerate the pie for 20 minutes.
Whisk together the egg yolk and cream, then brush it over the top crust and sprinkle with sugar.
Bake for 1 hour 10 minutes to 1 hour 20 minutes until the crust is golden and juices are bubbling.
Let the pie cool for 4 hours before serving.

Servings

Calories

300

Total fat

12g

Total carbohydrates

45g

Total protein

Sodium

200mg

Cholesterol

50mg