APPLE RASPBERRY PIE RECIPE RECIPES
APPLE-RASPBERRY PIE RECIPE - PILLSBURY.COM
Raspberries and grated orange peel add a fresh twist to apple pie!
Provided by Pillsbury Kitchens
Total Time 2 hours 20 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 490 , CarbohydrateContent 78 g, CholesterolContent 15 mg, FatContent 3 1/2 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 36 g, TransFatContent 0 g
APPLE-RASPBERRY PIE RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Yield Serves 8
Number Of Ingredients 13
Steps:
- Make pastry as directed, pulsing in 2 Tbsp. sugar with flour and salt. Form dough into 2 disks. Wrap in plastic; chill for at least 1 hour.
- Preheat oven to 400ºF; place rack in bottom third of oven. Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar.
- Roll out each dough disk into 12-inch circle. Transfer 1 to a 9-inch pie plate. Trim edges. Spoon in filling. Place second disk over filling. Trim edges, leaving a 1-inch overhang. Fold top edges under; crimp to seal. Cut vents in top. Lightly brush crust with beaten egg; sprinkle with 2 Tbsp. sugar. Place on baking sheet; bake until filling bubbles and crust is golden, about 1 hour. Let cool before serving.
Nutrition Facts : Calories 482 calories, CarbohydrateContent 61 g, CholesterolContent 65 mg, FatContent 25 g, FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 12 g, SodiumContent 157 mg
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APPLE-RASPBERRY PIE RECIPE | MARTHA STEWART
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.
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- 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).
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APPLE RASPBERRY PIE RECIPE - FOOD.COM
Make and share this Apple Raspberry Pie recipe from Food.com.
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Reviews 4.0
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Calories 558.5 per serving
- Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.
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APPLE-RASPBERRY SLAB PIE RECIPE - PILLSBURY.COM
This all-star slab pie gets rave reviews, and for good reason: It features a flaky, buttery double crust, it’s filled with fresh fruit and it bakes easily in a 13x9. The hardest part of making it is waiting for it to cool out of the oven before you can dig in.
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- Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut into 4 rows by 3 rows to serve.
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Category Dessert
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- Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.
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APPLE-RASPBERRY SLAB PIE RECIPE - PILLSBURY.COM
This all-star slab pie gets rave reviews, and for good reason: It features a flaky, buttery double crust, it’s filled with fresh fruit and it bakes easily in a 13x9. The hardest part of making it is waiting for it to cool out of the oven before you can dig in.
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Calories 380 per serving
- Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut into 4 rows by 3 rows to serve.
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APPLE-RASPBERRY PIE - COUNTRY LIVING
Summer berries and Fall's bounty come together perfectly in this pie recipe.
From countryliving.com
Total Time 5 hours 55 minutes
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- Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle. Transfer to a 9-inch pie plate; trim overhang to 1-inch. Whisk together flour, jam, granulated sugar, vanilla, and salt. Add apples and raspberries; toss to coat. Transfer to pie plate. Freeze 15 minutes. On a lightly floured surface, roll remaining disk of dough to a 12-inch circle. Cut into 1 1/2-inch strips; discard trimmings. Weave strips into a lattice pattern over fruit. Fold bottom overhang over lattice edges and crimp to seal. Brush dough with egg wash; sprinkle with raw sugar. Freeze 15 minutes. Bake, on a baking sheet, until golden and bubbling, 60 to 75 minutes. Cool, on a rack, at least 4 hours.
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