Apple-Raspberry Pie

Name: Apple-Raspberry Pie
Ingredients: PASTRY:; 2 tablespoons sugar; FILLING:; 4 to 5 medium Golden Delicious apples, peeled, cored and sliced (about 8 cups); 2 cups frozen unsweetened raspberries, thawed, patted dry; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 3 tablespoons quick-cooking tapioca; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/2 cup plus 2 Tbsp. sugar; 1 large egg, lightly beaten

12 ingredients

3 steps

Ingredients

PASTRY:
2 tablespoons sugar
FILLING:
4 to 5 medium Golden Delicious apples, peeled, cored and sliced (about 8 cups)
2 cups frozen unsweetened raspberries, thawed, patted dry
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup plus 2 Tbsp. sugar
1 large egg, lightly beaten

Directions

1

Make pastry as directed, pulsing in 2 Tbsp. sugar with flour and salt. Form dough into 2 disks. Wrap in plastic; chill for at least 1 hour.
2

Preheat oven to 400°F; place rack in bottom third of oven. Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar.
3

Roll out each dough disk into 12-inch circle. Transfer 1 to a 9-inch pie plate. Trim edges. Spoon in filling. Place second disk over filling. Trim edges, leaving a 1-inch overhang. Fold top edges under; crimp to seal. Cut vents in top. Lightly brush crust with beaten egg; sprinkle with 2 Tbsp. sugar. Place on baking sheet; bake until filling bubbles and crust is golden, about 1 hour. Let cool before serving.