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Recipes // Desserts // Apple Raspberry Pie

Apple Raspberry Pie

 Level: Easy

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: Makes one 9-inch pie, 6 – 8 slices 

Ingredients

Crust

  • 1/4 cup plus 1/3 cup organic palm fruit oil shortening
  • 1/2 cup packed dark brown sugar
  • One 14-ounce can pineapple rings packed in syrup, drained
  • 7 maraschino cherries
  • 2/3 cup gluten-free vanilla rice milk
  • 3/4 teaspoon cider vinegar
  • 3 tablespoons water
  • 1 tablespoon ground flaxseed meal
  • 1-1/2 cups Betsy's Baking Mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Filling

  • ¾ cup sugar
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon ground cinnamon
  • Dash of ground nutmeg
  • 8 medium apples, peeled, cored and cut into ½ inch chunks
  • ½ cup fresh raspberries
  • 1 tablespoon salted butter
Method

Crust

  1. In medium bowl, mix together the flour and salt
  2. Add Crisco to flour mixture. Either with a pastry blender or your fingertips, mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, pea-sized crumbs
  3. Add ice cold water, 1 tablespoon at a time, delicately incorporating each tablespoon into the flour mixture before you add the next.  Depending on the humidity of your kitchen, you may not need to use all 5 tablespoons of ice water. When the dough forms a ball that easily holds together, you will have added the appropriate amount.
  4. Wrap the ball of dough in plastic and place it in the refrigerator to chill for at least 30 minutes. Once the dough has chilled divide the ball in half, setting one half aside.
  5. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10- inch circle.
  6. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate
  7. Set the pie shell to the side while you make the filling

Filling

  1. In a small bowl, whisk together the sugar, flour, cinnamon and nutmeg
  2. Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated
  3. Next add the raspberries to the same bowl and gently mix
  4. Place the apple and raspberry mixture in the pie shell, distributing it evenly. Dot the filing with the butter.
  5. To prepare the top crust, roll out the second half of dough with a rolling pin until it forms a
  6. PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
  7. HEAT oven to 425°F.
  8. COMBINE apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture; toss well. Spoon filling into unbaked crust.
  9. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  10. BEAT egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over-browning. Bake 25 minutes. Remove foil. Bake an additional 25 to 35 minutes or until filling in center is bubbly. Serve warm.
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