Ingredients
****************
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
Procedure
***************
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.
