Saturday, October 17, 2009

APPLE RASPBERRY PIE



1 package (15 ounces) refrigerated pie crusts (2 crusts) (or homemade recipe)
1-1 1/4 cups sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
5 medium baking apples, peeled, cored and sliced (about 5 cups slices)
1 cup frozen sweetened raspberries (not in syrup)
1 egg
1 tablespoon water
Vanilla ice cream (optional)

1. Preheat oven to 400?‹F. Let pie crusts stand at room temperature 15 minutes. Gently unfold crust onto lightly floured Baker’s Mat. Roll one crust into a 12-inch circle. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides.

2. In large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss apple slices with sugar mixture until evenly coated; gently stir in raspberries. Spoon apple mixture into bottom crust.

3. Roll remaining pie crust into a 12-inch circle; place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over crust. Cut four slits in top crust to allow steam to escape. Gently place Pie Crust Shield over edge of pie. Bake 45 minutes; remove Pie Crust Shield. Bake an additional 10-15 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours.

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