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- Apple-Raspberry Pie
-
- Pastry for 2-crust pie
- 1 T. raspberry jam
- 1 pkg. (12 oz.) frozen raspberries
- 1-1/2 T. c cornstarch
- ¼ c. sugar
- ¼ c. flour
- 1/3 c. sugar
- 4 lg. apples (Gala, Golden Delicious or Granny smith)
- 1 egg whit
- 1 T. water
- 2 t. sugar
- Directions
- Preheat oven to 425 degrees. Roll out half of the pastry and fit into a 9-inch pie plate. Spread raspberry jam over bottom of the pie crust. Thaw and drain raspberries. Pour juice into a small saucepan, stir in cornstarch and ¼ cup sugar. Bring 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 remaining pastry and place over the filling; trim and crimp edges. Cut slits in top crust for venting. Beat egg white and water with a fork until frothy; brush over top crust. Sprinkle sugar evenly over top of pie. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 30-40 minutes until crust is golden and juices bubble. Let pie set at least 1 hour before serving.
- Provided by:
- Apple Annie's Orchard
Where You Can Buy Ingredients:
| Farmers |
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Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Beatty's Guest Ranch & Orchard
Edith & Tom Beatty Hereford, AZ, 85615View details |
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Briggs & Eggers Orchards
Lance & Melissa Eggers Willcox, Az, 85643View details |
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Brown's Orchard
June Windstein Willcox, Arizona, 85643View details |
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Date Creek Ranch
Kim Knight and Stefan Wolf Wickenburg, Arizona, 85358View details |
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Pinnacle Farms
Janna Anderson View details |
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RSI Growers
Reid Rodger Glendale, Arizona, 85308View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Strawberry Rhubarb Cobbler
Filling ingredients listed above.
FOR THE DOUGH:
1 c. All-purpose Flour
3 tbsp. Packed Brown Sugar
2 tsp. Baking Powder
1/4 tsp. Kosher Salt
3 tbsp. Unsalted Butter, Chilled And Diced
1/3 c. Milk
2 tbsp. Sugar
Preheat oven to 375° F.
For the strawberry rhubarb filling:
In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.
For the dough:
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
To assemble the cobbler:
Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.
