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Tuesday, November 25, 2014

Raspberry Apple Pie

So remember the absolutely delicious Butternut Squash Pie that I posted about a week ago. Well its crust friend was getting lonely in the fridge. Crust friend? Don't worry I haven't gone completely crazy. You know when you buy pre-made crusts how two come in the pack. So you either have to make a pie with two crusts or you have to make two pies... or the crust just sits in your fridge forever. That is until you get tired of moving it... and it goes... well we won't talk about that. Since I wanted so much more for this pie crust.

Oddly enough raspberries were on super sale here a week or so ago. 50 cents for a container... I'm guessing there was a surplus of Raspberries somewhere and they decided to sell them to poor frozen Michigan. Anyway the stack of Raspberries in my fridge must have bonded with the pie crust because they joined up with the apples on my counter.. and they became this beautiful pie.

So if you haven't decided what to bring to Thanksgiving dinner this may be a good one to try.. however I would also recommend these Candy Apples. I'm making my Thanksgiving batch right now.. and they smell quite heavenly.

Raspberry Apple Pie

  • 1 premade pie crust
  • 3 medium apples, peeled and sliced
  • 1/2 cup sugar
  • 2 Tbsp flour
  • 1/2 tsp cinnamon
  • 2 cups fresh raspberries
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup butter, cold
  • 1/4 cup almonds, sliced (optional)
Cooking Directions
  1. Preheat the oven to 350 F.
  2. Place the pie crust into the pie pan.
  3. Mix together the apples, 1/2 cup sugar, 2 Tbsp flour, and the cinnamon.
  4. Line the pie crust with the apple mixture.
  5. Top the apples with the fresh raspberries.
  6. In a small bowl combine the 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter (cut into pieces). Use a pastry cutter or two forks to cut up the butter and mix everything together.
  7. Sprinkle the topping on top of the raspberries. Do the same with the almonds.
  8. Bake for a total of 1 hour. Cover the pie at 30 minutes with foil, so that it doesn't get too brown.
This recipe was adapted from Betty Crocker.

You may also enjoy

Butternut Squash Pie

Pioneer Woman Apple Pie

Pumpkin Pie