Apple – Raspberry Pie
1 refrigerated pie crust
5 cups (3 large) sliced apples
3/4 cup sugar
1/4 cup corn starch
1 teaspoon grated orange peel (no white)
1 cup (6oz container) raspberries
1 tablespoon of cold butter cut into small pieces
1 teaspoon sugar
This recipe was in my local grocery store flier.
Preheat over to 400 degrees. Using a 9 inch glass pie pan prepare pie crust as directed on box.
– In a large bowl place sliced apples, sugar, corn starch and orange peel, toss to coat apples. Put 1/2 apple mixture in pie crust top with raspberries and remaining apples. Top with second crust , seal edges and flute.
– Lightly brush with water and sprinkle with 1 teaspoon of sugar. Cut several slits into pie crust to release steam. I like to cover the edges with foil to prevent burning. (remove foil the last 10 minutes if edges are not brown)
– Bake in center of over for 45 to 50 minutes, let pie cool at least one hour before digging in 🙂 great with vanilla ice cream.
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It sounds absolutely delicious, but did you know with a pie bird inserted you just need to crimp the crust around the bird’s neck and no slits are needed. The cute little bird vents out the steam.
Thanks Rita I have to admit putting in the pie bird was and after thought. It was delish and I will definitely make it again.