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Raspberry-Apple Pie





1 pie crust
5 lg. Golden Delicious or
Rome apples, peeled, cored and sliced
1 pkg. (10 oz.) quick-thaw frozen raspberries in syrup
2 tbsp. apple cider
1 cup sugar
2 tbsp. quick-cooking tapioca
1 tbsp. unsalted butter


Prepare crust. For filling, combine apples and raspberries in large saucepan or Dutch oven. Bring to boil over medium heat; add cider. Remove from heat; stir in sugar, tapioca and butter until butter melts. Arrange jelly-roll pan on center rack of oven. Heat oven to 425°.

On lightly floured surface, roll larger pastry disk into a 12-inch circle. Fit into a 9-inch pie plate; trim overhang to 1 inch. Spoon filling into pastry shell. Roll remaining pastry into a 9-inch circle. With fluted pastry cutter, cut pastry into 1/2-inch-wide strips. Arrange strips on a lattice pattern on top of filling; flute edge.

Place pie on jelly-roll pan in oven. Bake for 40 minutes. Cover edges of pastry loosely with foil and bake 15 minutes more until filling is bubbly in center.

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