Apple-Raspberry Pie

Raspberries and grated orange peel add a fresh twist to apple pie!

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Servings 6

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( 26 ) Ratings

26 Ratings

5 Stars

4 Stars

3 Stars 11%

2 Stars 25%

1 Stars 25%

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ingredients 8
Prep Time 25 min
Total Time 2 hr 20 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

5: cups sliced peeled cooking or baking apples (3 large)

3/4: cup granulated sugar

1/4: cup cornstarch

1: teaspoon grated orange peel

1: container (6 oz) fresh raspberries (about 1 cup)

1: tablespoon cold butter or margarine, cut into small pieces

1: teaspoon granulated sugar

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Directions

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2 In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
3 Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
4 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.

EXPERT TIPS

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Expert Tips

Frozen unsweetened raspberries can be substituted for the fresh. Do not thaw first. Bake at 375°F for 65 to 75 minutes.

Tart apples, such as Granny Smith or Haralson, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 360mg; 360%;
Total Carbohydrate: 78g; 78%
(Dietary Fiber 3g 3% Sugars 36g 36% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 10%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;