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Steps
1
Heat oven to 400°F. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to 17x12-inch rectangle.
2
Fit into ungreased 13x9-inch pan, pressing into corners.
3
In large bowl, mix apples, sugar, cornstarch, cinnamon and lemon juice. Spoon mixture into crust-lined pan. Sprinkle raspberries on top. Unroll and stack remaining 2 crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit on top of apple mixture.
4
Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Crimp edges.
5
Cut several small steam holes on top crust to allow steam to escape.
6
Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut into 4 rows by 3 rows to serve.
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If desired, brush crust with milk, and sprinkle with sugar before baking for extra flavor and a decorative touch.
Be sure to use the best baking apple varieties for this recipe: Choose ones that are firm with a sweet-tart balance of flavor. Our favorites include Granny Smith, Honeycrisp and Gala. Avoid using Red Delicious for any baking recipe.
Serve each slice of this pie with fresh whipped cream or a scoop of vanilla ice cream, if desired.
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