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

1 tablespoon fresh lemon juice

Pinch of salt

2 tablespoons unsalted butter, cut into pieces

1 large egg yolk

1 tablespoon heavy cream

Sugar, for sprinkling1 recipe for double crust pie dough (here is a good, easy one)

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

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.

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.

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).

Trade Secrets: I have always used Golden Delicious apples in my pies. They hold their form well and their taste is mild. That is what I used in this one because I couldn’t find Rome or Cortland. I use the full 12 oz. bag of frozen raspberries but I drain it really well first or else my pie is too soggy.