Monday, November 1, 2010

Apple-Raspberry Pie


* 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
Child's Toddler Apple Costume (Size:1-2T) * 1 tablespoon fresh lemon juice
* Pinch of salt
* Pate Brisee
* 2 tablespoons unsalted butter, cut into pieces
* 1 large egg yolk
* 1 tablespoon heavy cream
* Fine sanding sugar, for sprinkling

How o prepare Apple-Raspberry Pie:

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.

2. 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.

3. 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.

4. 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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