Apple Raspberry Pie

Name: Apple Raspberry Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1 cup sugar; 3 tablespoons quick-cooking tapioca; 3 cups coarsely chopped peeled tart apples; 3 cups fresh or frozen raspberries; Dough for double-crust pie; 2 tablespoons butter; 1 large egg, lightly beaten, optional

TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD: 8 servings.

Our active family is full of big eaters. So I’m grateful for our raspberry patch, our apple orchard and dessert recipes like this apple raspberry pie. You can substitute frozen berries for fresh. —Heidi Jo Keranen, Bruno, MN

Ingredients

1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
Dough for double-crust pie
2 tablespoons butter
1 large egg, lightly beaten, optional

Directions

1. Preheat oven to 375°. In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, on a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
2. Spoon filling into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, brush with egg and sprinkle with additional sugar.
3. Bake until crust is golden brown and apples are tender, 45-55 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 525 calories, 26g fat (16g saturated fat), 68mg cholesterol, 333mg sodium, 70g carbohydrate (32g sugars, 5g fiber), 5g protein.

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