Raspberry Apple Pie


5 large Golden Delicious or Rome apples (2-1/4 to 3 lbs.), peeled, cored and
sliced (about 8 cups)
1 10-oz. pkg. quick-thaw frozen raspberries in syrup
2 tablespoons apple cider
1 cup sugar
2 tablespoons quick-cooking tapioca
1 tablespoon unsalted butter


Prepare crust. For filling, combine apples and raspberries in large saucepan or Dutch oven. Bring to boil over medium heat; add cider. Remove from heat; stir in sugar, tapioca and butter until butter melts. Arrange jelly-roll pan on center rack of oven. Heat oven to 4250. On lightly floured surface, roll larger pastry disk into a 12-inch circle. Fit into a 9-inch pie plate; trim overhang to 1 inch. Spoon filling into pastry shell. Roll remaining pastry into a 9-inch circle. With fluted pastry cutter, cut pastry into 1/2-inch-wide strips. Arrange strips on a lattice pattern on top of filling; flute edge. Place pie on jelly-roll pan in oven. Bake for 40 minutes. Cover edges of pastry loosely with foil and bake 15 minutes more until filling is bubbly in center.

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