Up until today, the weather this week has been too warm to feel fall-like, so I wasn't really into making a classic apple pie with cinnamon and the tastes of fall. I did however, have some raspberries in the fridge and decided to mix the two together. I pretty much knew the ratio of apples to raspberries that I wanted to use, but I did a quick online search to see what others had done with this combo. I found this recipe on the Martha Stewart website and it sounded so perfect I decided to follow it pretty much as is, except for the pastry.
Oh, the pastry. By the time this pie hit the oven, I was convinced that we would be eating the filling with a spoon and throwing the pastry into the green bin... I was probably my worst pastry rolling experience ever. I have a feeling I am the problem, because I'm trying recipes with tons of rave reviews and while I'm getting great taste, my pastry is always cracking and a real pain in the butt to roll out. I like to use an all butter crust, but this time did decide to add in some lard, hoping to keep the flavour and have a better time rolling the pie. I've had the best luck so far with my Greek yogurt pie crust, but I'm still going to keep trying different recipes until I find one that gives me everything!
Do you know what? This pie could be my absolute best one yet (but I still refuse to make this particular pastry again out of spite). The filling had just the right consistency, sweetness and balance of flavours; until the next pie comes along, it is my new favourite. It's also pretty in pink :)
Apple Raspberry Pie
Adapted from Martha Stewart
Pastry enough for a double crust pie (your own recipe or mine)
2 3/4 lbs Gravenstein apples, peeled and cored and thinly sliced (I had two ripe pears and subbed them for two of the apples)
6 oz fresh washed raspberries
3/4 cup white sugar
1/4 cup all-purpose flour (plus more for rolling out dough)
1 tbsp fresh lemon juice
pinch of salt
2 tbsp unsalted butter, cut into small pieces
1 egg white, beaten
Turbinado sugar for sprinkling on top (approx 2-3 tbsp)
Roll out bottom crust and fit into 9-inch pie plate (I prefer glass Pyrex pie plates). Put in fridge while prepping the fruit. In a large bowl, mix the apple (and pear) slices, raspberries, white sugar, flour, lemon juice and salt. Toss to combine and then pour into pie shell and sprinkle the butter pieces over the top of the fruit. Roll out the top crust and cover pie and trim and crimp edge as desired. Cut at least 4 good-sized vent slits into the top of the pie. Brush the pie with the beaten egg white and sprinkle with Turbinado sugar. Bake in a preheated 375 degree oven on the middle rack for approximately 70 minutes, or until fruit is cooked and bubbling through vents (yeah, you might want to put a foil lined baking sheet on the rack below the pie as it will bubble over... or like me, need to clean your oven).
Let cool at least an hour before digging in, and it is great by itself or with a scoop of French vanilla ice cream.