Thursday, November 18, 2010

Apple Raspberry Pie - Recipe Repost

I really wanted to repost this one as I didn't get around to blogging about it until after Thanksgiving last year. Enjoy! This one is also Grandma-approved.

I like baked apple desserts but I am not the biggest cinnamon fan in the world. I think it's OK, but I'm not worshipping at the altar of 'add cinnamon to everything.' I was glad to find this apple pie recipe that doesn't call for it. It was really yummy and quite popular at Thanksgiving. We brought back an empty pie plate and I think that's the best compliment for a baker. I highly recommend having a pie crust shield or tenting the pie with foil to avoid my overly-browned crust.

Apple Raspberry Pie
Adapted from Martha Stewart

Crust (Pate Brisee) - It is most convenient to make this the night before

3 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons salt
1 cup cold plus 2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 2 teaspoons ice water

  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds). 
  2. Turn out onto a lightly-floured work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days). 
Filling & Pie Instructions

2 3/4 pounds assorted baking apples, (I used Granny Smith, Pink Lady, and Braeburn), peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

  1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
  2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture, mounding the apples in the middle. Dot with butter.
  3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
  4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly or use pie crust shields. Transfer to a wire rack; let cool 4 hours (up to overnight).

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