Apple-Raspberry Pie

Name: Apple-Raspberry Pie
Ingredients: 1 deep dish pie shell, for double crust pie (9-inch, thawed, not frozen); 1 cup raspberries (fresh, not frozen); 3 cups apples, Diced (NOT GRANNY SMITH, I used 2 Cups Fuji/1Cup Gala); 1 tablespoon lime juice; 1 cup sugar; 14 cup all-purpose flour; vegetable oil or milk; sugar

8 ingredients

9 steps

Ingredients

1 deep dish pie shell, for double crust pie (9-inch, thawed, not frozen)
1 cup raspberries (fresh, not frozen)
3 cups apples, Diced (NOT GRANNY SMITH, I used 2 Cups Fuji/1Cup Gala)
1 tablespoon lime juice
1 cup sugar
14 cup all-purpose flour
vegetable oil or milk
sugar

Directions

1

Preheat Oven to 425F.
2

Place bottom crust of pie into pan and place in oven for about 6-8 minutes.
3

While bottom crust is in the oven, in a large mixing bowl, toss apples, sugar, lime juice, and flour and lastly berries until evenly coated.
4

Try not to squish most of the berries, but a little squishing is ok.
5

Carefully remove bottom crust from oven and pour filling into it.
6

Place top crust on pie and crimp edges together; cut 1 inch slits or crosses for vents.
7

Brush top crust with a little oil or milk and sprinkle with sugar.
8

Cover edges with aluminum foil & place pie back into 425 oven for about 25 minutes.
9

Reduce oven to 350 F, and continue to bake for about 30-35 minutes longer, or until crust is golden.