Farm Family Recipes

Preheat the oven to 425 degrees. Roll out half of the pastry into a 9-inch pie plate. Spread raspberry jam over the bottom of the pie crust. Thaw and drain the raspberries. Pour juice into a small saucepan; stir in cornstarch and ¼ cup sugar. Bring the mixture to a boil over low heat; stir in the drained raspberries; cool. Combine flour and 1/3 cup sugar. Peel, core, and slice apples into thin slices. Toss apples in flour/sugar mixture; pour into pie crust—spoon raspberry mixture over apples. Roll out the remaining pastry and place it over the filling; trim and crimp the edges. Cut slits in top crust for venting. Beat egg whites and water with a fork until frothy; brush over top crust. Sprinkle sugar evenly over the top of the pie. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 30-40 minutes until the crust is golden and the juices bubble. Let the pie set at least 1 hour before serving.