Apple-Raspberry Pie

(26)
  2 reviews
  • 25 min prep time
  • 2 hr 20 min total time
  • 8 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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