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Apple-Raspberry Pie Recipe

Raspberries and grated orange peel add a fresh twist to apple pie!



1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

5 cups sliced peeled cooking or baking apples (3 large)

3/4 cup granulated sugar

1/4 cup cornstarch

1 teaspoon grated orange peel

1 container (6 oz) fresh raspberries (about 1 cup)

1 tablespoon cold butter or margarine, cut into small pieces

1 teaspoon granulated sugar



1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.

2. In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.

3. Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.

4. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.


High Altitude (3500-6500 ft):

Bake 50 to 60 minutes.

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Taken on May 20, 2008