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.

Printable Version of the Recipe

Raspberry Apple Pie

Ingredients

• 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.

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Butternut Squash Pie

There is a house down the road from us that sells extras from their garden on this little card table with a cash box. Before we had our own garden I loved it when the table came out, because it was really easy to walk down and get a tomato or whatever I needed for dinner that night. This year with the garden giving me an overabundance of tomatoes I didn't need to make the trip down there.

However we were walking Ginny one night and they had a few butternut squash. I purchased one and dutifully carried it home. Hubby Jim asked me what I was going to make with the squash. I said I'm not sure, but its going to be fabulous. The squash sat on the counter through September and October, good thing they don't go bad quickly.

At the beginning of November it moved from by the spice rack to by the stove. Hubby Jim was like the squash moved... does that mean something. I just chuckled. A couple of days later I made this butternut squash pie.

It tasted a little like pumpkin pie, but with a more intense flavor and a slightly different texture. If you are looking for something a little different, but still traditional for Thanksgiving dinner than this may be just the right recipe.

Printable Version of the Recipe

Butternut Squash Pie

Ingredients

• 1 single pie crust
• 1 butternut squash
• 1 1/4 cup sugar
• 4 1/2 tsp cornstarch
• 1 Tbsp cinnamon
• 1/2 cup (1 stick) butter softened
• 2 eggs
• 1/4 cup water
• 3 tsp vanilla

Cooking Directions

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with aluminum foil, then spray the foil with spray butter.
3. Cut the butternut squash in half the longways. Scoop out all the seeds with a large spoon.
4. Put the squash cut side down on the foil. Bake for 40 minutes.
5. While the pie is baking line the pie pan with the crust.
6. Let the squash cool for 5-10 minutes. Then remove the inside of the squash. Put the squash in the fridge to cool for at least 10-15 minutes.
7. When the squash has cooled. Preheat or change the oven temperature to 350 degrees.
8. Mix together the sugar, cornstarch, and cinnamon.
9. Beat in the squash, butter, eggs, water, and vanilla. Continue to beat until the mixture is smooth.
10. Pour into the prepared pie crust.
11. Bake for 40-45 minutes. Cover the crust for the last 15 minutes if the crust starts to brown too quickly.

This recipe adapted from Taste of Home.

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