Back to Apple-Raspberry Pie All Reviews for Apple-Raspberry Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Apple-Raspberry Pie Credit: Gentl and Hyers Recipe Summary Servings: 10
Ingredients Ingredient Checklist 2 3/4 pounds assorted baking apples, (such as Rome or Cortland), 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 Lucinda Scala Quinn’s Pate Brisee 2 tablespoons unsalted butter, cut into pieces 1 large egg yolk 1 tablespoon heavy cream Fine sanding sugar, for sprinkling
Gallery Apple-Raspberry Pie Credit: Gentl and Hyers
Recipe Summary Servings: 10
Gallery
Apple-Raspberry Pie Credit: Gentl and Hyers
Apple-Raspberry Pie
Credit: Gentl and Hyers
Apple-Raspberry Pie
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 2 3/4 pounds assorted baking apples, (such as Rome or Cortland), 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 Lucinda Scala Quinn’s Pate Brisee 2 tablespoons unsalted butter, cut into pieces 1 large egg yolk 1 tablespoon heavy cream Fine sanding sugar, for sprinkling
Directions
Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
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. Dot with butter.
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.
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. Transfer to a wire rack; let cool 4 hours (up to overnight).
Reviews (7)
Add Rating & Review 112 Ratings 5 star values: 24 4 star values: 38 3 star values: 33 2 star values: 16 1 star values: 1
Reviews (7)
Add Rating & Review 112 Ratings 5 star values: 24 4 star values: 38 3 star values: 33 2 star values: 16 1 star values: 1
Add Rating & Review
112 Ratings 5 star values: 24 4 star values: 38 3 star values: 33 2 star values: 16 1 star values: 1
112 Ratings 5 star values: 24 4 star values: 38 3 star values: 33 2 star values: 16 1 star values: 1
112 Ratings 5 star values: 24 4 star values: 38 3 star values: 33 2 star values: 16 1 star values: 1
5 star values: 24 4 star values: 38 3 star values: 33 2 star values: 16 1 star values: 1
Martha Stewart Member Rating: Unrated 11/01/2014 Made this and my co-workers ate it up. I did use less sugar and skipped the butter - my crust is very buttery, but I'm going to do it with and see. Worth a try! Martha Stewart Member Rating: 3 stars 05/15/2012 I used my own crust recipe, but used this recipe for the filling. I added a tablespoon of Chambord. The relatively small amount of sugar makes the pie taste fresh and even light. It's nice, but not what I would call special. Martha Stewart Member Rating: Unrated 09/10/2010 This pie is just wonderful! I made it last night, and it was my first time making the crust from scratch - turned out flaky and perfect. I also added 1/4c instant tapioca as my raspberries were very ripe. Results were great - the slices stand by themselves and no filling spilling out! Only negative - it's hard to wait four hours to eat it! Martha Stewart Member Rating: Unrated 01/06/2008 This pie is different and just wonderful, YUM!! Martha Stewart Member Rating: Unrated 11/20/2007 I made this one for Thanksgiving last year and it was wonderful! I barely had a chance to try it before it was all gone. Very easy to make also. I highly recommend it. Enjoy! Martha Stewart Member Rating: Unrated 11/19/2007 I'm making it for thanksgiving, so I'll let you know how it goes. Martha Stewart Member Rating: Unrated 11/15/2007 Thinking about making this for Christmas this year. Has anyone else tried it out?Martha Stewart Member
Rating: Unrated 11/01/2014
Made this and my co-workers ate it up. I did use less sugar and skipped the butter - my crust is very buttery, but I’m going to do it with and see. Worth a try!
Rating: Unrated
Rating: 3 stars 05/15/2012
I used my own crust recipe, but used this recipe for the filling. I added a tablespoon of Chambord. The relatively small amount of sugar makes the pie taste fresh and even light. It’s nice, but not what I would call special.
Rating: 3 stars
Rating: Unrated 09/10/2010
This pie is just wonderful! I made it last night, and it was my first time making the crust from scratch - turned out flaky and perfect. I also added 1/4c instant tapioca as my raspberries were very ripe. Results were great - the slices stand by themselves and no filling spilling out! Only negative - it’s hard to wait four hours to eat it!
Rating: Unrated 01/06/2008
This pie is different and just wonderful, YUM!!
Rating: Unrated 11/20/2007
I made this one for Thanksgiving last year and it was wonderful! I barely had a chance to try it before it was all gone. Very easy to make also. I highly recommend it. Enjoy!
Rating: Unrated 11/19/2007
I’m making it for thanksgiving, so I’ll let you know how it goes.
Rating: Unrated 11/15/2007
Thinking about making this for Christmas this year. Has anyone else tried it out?
All Reviews for Apple-Raspberry Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple-Raspberry Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
