There is nothing that can lifts one’s spirits the way pie can. I’m talking about both the baking part and the eating part. Pie therapy is a combination of the warmth of the oven, the sweet smell of baking pastry and cooked fruit filling the air, and finally, cutting through the flaky crust and taking a bite. There’s such comfort in a slice of pie, especially when you’ve baked it yourself.
“There is something in the red of a raspberry pie that looks as good to a man as the red in a sheep looks to a wolf.”
E. W. Howe
I am definitely a pie-wolf…I mean, I am the girl-wolf to the raspberry pie-sheep. In other words, I LOVE pie.
I was in the mood for some baking, and decided to try baking a pie. This would be my second try, my first pie attempt being the key lime pie I made last month. This time around, I figured I’d try to make my first two-crust pie (two-crust= bottom crust + top crust), and I can proudly say that it was a success! At first, I thought I should bake an apple pie and stick with the whole “start simple” idea. You know me though, I always try to make things EXTRA special. So, BAM! Apple raspberry pie!
I feel a slight bit of shame in saying that I used a ready-made pie crust that I had in the fridge, but when I’m midnight baking I don’t have all the time in the world. I didn’t have time to experiment with making my first pate brisee (shortcrust pastry). I like having the ready-made crusts around, in case of baking emergencies (you can freeze them in the freezer). I’ve promised myself I’m going to try a self-made crust for my next pie.
I used a Martha Stewart recipe as a guideline. The raspberries add a delicious touch to what would have been my plain apple pie and the Granny Smith apples baked really well. The filling wasn’t too liquid, the pie held it’s shape very nicely! I actually made two pies. The second one was specially delivered to my papa. 🙂
If you’ve never made a pie, today’s the day to try!
Apple Raspberry Pie
(Makes 1 pie)
- 2 pounds (about 5 apples) Granny Smith apples or other baking apples (you can use an assortment if you like) peeled, cored, and cut into 1/2-inch thick slices
- 1 cup frozen whole raspberries
- 3/4 cup sugar
- 1/4 cup all purpose flour
- 1 tablespoon fresh lemon juice
- A pinch of salt
- 2 ready-made pie crusts (one for the bottom, one for the top)
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg yolk
- 1 tablespoon whipping cream
- Optional: fine sanding sugar for sprinkling on top (I didn’t use any)
1. Preheat the oven to 375 degrees.
2. Stir the apple slices, raspberries, sugar, flour, lemon juice, and salt in a large bowl and set aside.
3. Fit your bottom crust into an 8 3/4 inch pie plate. Make sure it’s sitting right at the bottom of the pan. Now fill with the apple/raspberry mixture and dot with the small pieces of butter. Remove the excess dough hanging around the edges.
4. Drape your top crust over the filling. I trimmed a bit around the edge of the top crust as well, there was too much dough. I tucked the edge of the top crust under the edge of the bottom crust and pressed them together to seal. I then crimped the edges with a fork for a pretty pattern. 🙂 Cut 4 or 5 2-inch slits in the top crust. Refrigerate for 20 minutes.
5. Whisk egg yolk and cream in a small bowl. Brush over top crust of pie. (Sprinkle sanding sugar over the top, if you’re going to use any.)
6. For some extra fun: make pretty shapes, letters, or patterns with your extra dough. I cut little butterflies with a cookie cutter, three for each of my pies. 🙂 The egg wash will help stick them on.
7. Bake for about 1 hour and 10 minutes to 1 hour and 20 minutes, until crust is golden and juices are bubbling. If your crust is browning too quickly you can put a foil tent over the top. It’s going to start smelling like heaven very soon.
**Be sure to put some foil under your pie to catch dripping juices**
I learned the hard way and spent a good half hour standing in a cloud of smoke, opening all the windows, and turning fans on hoping the smoke alarm wouldn’t go off at one in the morning. The sticky juices burn and smoke like crazy!
8. Remove the pie from the oven and let cool on a wire rack for at least 4 hours, or overnight.
Baking a pie is, well, as easy as pie!
Let me know how your pies turn out! xx