Raspberry Apple Pie

I love the contrast of the tart and sweet in this pie.

Raspberry Apple Pie

INGREDIENTS

Crust:
2-1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
20 Tbs. (2-1/2 sticks) unsalted butter, chilled and cut into 1 Tbsp pats
6 to 7 Tbs. ice water

Filling:
6 large apples, peeled and sliced (McIntosh, Granny Smith, or other tart pie type apple)
1 1/2 cup raspberries, rinsed
2 Tbsp lemon juice
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 Tbsp butter

Optional:
1 Tbsp sugar

DIRECTIONS

Mix together flour, sugar and salt (Pulse twice if using FP)
Add butter, toss in the flour to separate, cut in butter into flours mixture until butter is in pea-sized pieces (Pulse 5-8 times if using FP)
Drizzle in ice cold water 1 Tbsp at a time, until just moistened and sticking together, usually 6-7 Tbsps (Pulse after each Tbsp)
Lay out a sheet of plastic wrap, and pour on dough bits
Form dough into ball in center using the plastic wrap to pull it together.
Separate into 2 balls.
Pat down to about 1 - 1 1/2" thick rounds
Let rest 20 minutes in the refrigerator
Lightly dust surface with flour and roll out each round dough circle to 1/4" - 1/8" thickness (adding as little flour as possible, but enough to keep it from sticking)
Roll first round lightly over rolling pin, then roll off over 9" pie pan
Carefully push down and into place against pan

Toss the apples with the lemon juice in a bowl
Toss in raspberries
Mix in brown sugar and spices
Pour into pie crust in pan
Cut butter up into small pieces and dot around the top of the apples

Roll second round lightly over rolling pin, then roll off over filling
Drape crust over filling

Trim crust leaving 1/2" past edge of the pie tin.
Using your fingers, go around the edge pinching the top and bottom crust together, and fold under and gently push together to seal. If this doesn't make sense, here's a terrible picture to illustrate! Green is the top and Red is the bottom crust.



Then you can pinch around the edge between thumb and forefinger for a pretty pattern, or use fork tines to smoosh around edge. You can kind of see what I mean for pinching in the finished photo.

Next, you need some sort of vent in the top, you can either use a knife and cut an X in the top middle, or you can use a cookie cutter to cut out a pretty shape.

Optional, brush the top crust with a little bit of water and sprinkle with sugar.

Cover pie crust edges with foil.

Bake at 350F for 25 minutes.
Remove foil
Continue baking for 10-15 minutes until crust is lightly brown.
I recommend putting a jelly roll pan underneath to catch any mess if the fruit should happen to bubble out.