Grandma’s Apple-Raspberry Pie
preparation
preparation time
0 mins
cook time
0
servings
10
calories
197
ingredients
0.25 cup all purpose flour Crust
0.25 teaspoons salt Crust
0.5 teaspoons ground cinnamon Crust
0.5 cup (or 1 stick) unsalted butter Crust
5 tablespoons ice cold water Crust
6 cup thinly sliced, peeled apples (3 cups Granny Smith & 3 cups Golden Delicious) Filling
1 cup red raspberries Filling
0.75 cup sugar Filling
2 tablespoons all-purpose flour Filling
0.75 teaspoons ground cinnamon Filling
1 tablespoons corn starch Filling
0.13 teaspoons ground nutmeg Filling
0.25 teaspoons salt Filling
1 tablespoons fresh lemon juice Filling
directions
Step 1: Crust
To create the crust, in a medium mixing bowl, mix the flour, cinnamon, and the salt. Using a pastry blender incorporate the very cold butter (cut into very small pieces) into the flour, cinnamon, and salt mixture until crumbs form.
Step 2: Crust
Add ice cold water, 1 Tbsp at a time, until a dough forms. You may use 2 forks or your hands to create this dough. Create a ball, place in plastic wrap, and refrigerate for 4 hours.
Step 3:
Preheat your oven to 425 F.
Step 4: Crust
On a floured surface, using a rolling pin, roll each dough into a 12-inch circle. Fit one crust over a 9-inch pie pan. Trim excess dough leaving a 1-inch overhang.
Step 1: Filling
In a large bowl, mix all of the ingredients except for the raspberries and corn starch. Carefully spoon 1/2 of the mixture into the pie pan and then randomly spread the raspberries blended with corn starch over the mixture. Finish the rest of the filling with the remaining mixture.
Step 5: Crust
Top the pie pan and filling with the second crust. Wrap the excess crust under the bottom crust, press edges together to create a seal. Cut thin slits into the top crust.
Finishing:
Bake for 40-45 mins or until the crust is a golden brown. Cover the edges with foil when the pie begins to brown, preventing the crust from over-browning or burning.
Finishing:
Allow the pie to cool on a wire rack.
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