Raspberry-Apple Pie

Directions

1. 1
   Prepare crust.
2. 2
   For filling, combine apples and raspberries in large saucepan or Dutch oven.
3. 3
   Bring to boil over medium heat; add cider.
4. 4
   Remove from heat; stir in sugar, tapioca and butter until butter melts.
5. 5
   Arrange jelly-roll pan on center rack of oven.
6. 6
   Heat oven to 425.
7. 7
   On lightly floured surface, roll larger pastry disk into a 12-inch circle.
8. 8
   Fit into a 9-inch pie plate; trim overhang to 1 inch.
9. 9
   Spoon filling into pastry shell.
10. 10
    Roll remaining pastry into a 9-inch circle.
11. 11
    With fluted pastry cutter, cut pastry into 1/2-inch-wide strips.
12. 12
    Arrange strips on a lattice pattern on top of filling; flute edge.
13. 13
    Place pie on jelly-roll pan in oven.
14. 14
    Bake for 40 minutes.
15. 15
    Cover edges of pastry loosely with foil and bake 15 minutes more until filling is bubbly in center.