Apple Raspberry Pie
Some friends and I went to Stoney Ridge Pumpkin Patch and Farm just northeast of Bellingham last weekend and we made away like bandits with pumpkins at 30 cents a pound and apples at a buck a pound. With all these apples in my kitchen, I just HAD to make a pie. An apple, raspberry pie, that is.
Jeff loves pie filling and I love pie crust, so I guess we’re a match made in heaven. More filling for him, more crust for me. Yum.
This pie is super easy to make. Believe it or not, this was actually the very first pie I’ve ever made! There is no rhyme or reason to explain why I’ve never made a pie before, but there you have it. This was the first. I invited my sister and her fiance over for some, and they, along with Jeff, could not believe it was the first pie I’d made.
You will adore this pie. The raspberries give the filling an extra tangy sweetness and a beautiful fuchsia color, almost like the color of strawberry rhubarb, except brighter.
Follow the below recipe to make this simple dessert in your own home.
-2 + 2/3 cups whole wheat (or all purpose) flour
-1 cup + 2 tbsp butter or shortening, chilled
-2 tbsp sugar
-1/3 cup ice water
-1 tsp salt
-extra sugar/cinnamon mixture for sprinkling on prepared pie before baking
-4 or 5 large apples, peeled, cored, and cut in chunks or slices
-2 cups frozen or fresh raspberries
-splash of lemon or lime juice
-1/2 cup flour
-1 tbsp sugar
-2 tsp cinnamon
-1 tsp nutmeg
-pastry cutter or two butter knives
-measuring cups and measuring spoons
1. Mix together the dry ingredients–flour, salt, and sugar– into a large mixing bowl. Add the butter or shortening. Prepare your dough as quickly as possible to keep the butter (or shortening) from softening too much. With your pastry cutter or butter knives, cut the butter into the flour mixture until the dough resembles coarse meal. Don’t blend together too much; you want to see little bits of butter with the naked eye. These little chunks of butter or shortening are imperative to making good pie crust. When the butter melts while baking, they create little pockets of space in the dough, allowing for that flaky goodness you aim for.
2. Once you get the dough to the right consistency, add in the egg and water and cut together some more until the dough comes together. Divide in half and roll into two balls. Wrap each in saran wrap and chill for at least thirty minutes.
3. Prepare your filling. Toss everything together in a large mixing bowl, coating most of the apple pieces in the flour which will absorb some of the moisture of the apples while the pie bakes, preventing sogginess from happening.
4. After your dough has chilled, roll your first ball of dough out on a clean floured surface. Roll out to about 1/4 in. thick. You can use saran wrap between the dough and rolling pin to prevent sticking to the rolling pin. Carefully place the dough in the bottom of your pie dish. One trick is to roll the dough back up around the rolling pin, then unroll over your pie dish. Press the dough into the pie dish. It’s okay to have excess dough on the edges. I like this excess dough–it means more yummy crust for me!
5. Pour your filling mixture into the crust in your dish.
6. Roll out the second ball of dough and carefully place on top of the pie filling. With your fingers, carefully crimp together the dough edges to seal the pie. Sprinkle some of your sugar/cinnamon mixture over top and slice three slits over the top (to allow steam to escape).
7. Place your pie on top of a cookie sheet (so when it bakes, the drippings won’t spill over into the oven). Bake in a preheated oven at 400 degrees for one hour. When it is done, let cool, cut yourself a large slice, and enjoy as is or with a side of vanilla ice cream. Yum!