Apple pie just shouts comfort during the cooler weather especially the aroma while it's baking. So you may ask why raspberry? I always put a little cinnamon in my raspberry pies and it taste great, so then I thought why not combine both apples and berries this time when making my pie and it gave it that festive look for the holiday tables. This was a great hit and totally delicious especially with a scoop of vanilla ice cream or whipped cream!
I thought the leaves gave it a fall festive look,
you can buy at any specialty store.
For the Crust that makes top and bottom:
2 cups flour
1/2 teaspoon salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water
extra flour for rolling.
Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.
Brush bottom of crust with 1 tbsp melted butter.
Apple pie/raspberry filling:
Peel, core and slice into thick wedges 5 baking apples I used McIntosh.
1 cup fresh red raspberries washed if using frozen or canned pat dry.
In a bowl add
1/4 cup of flour
1 teaspoon lemon juice
1 to 2 teaspoons of cinnamon to your taste
1/4 cup of water
3/4 cup of sugar
Mix in apples, fold in the raspberries all together tossing lightly.
Roll 1/2 the dough out to fit your pan. Pour apple mixture into bottom crust. Roll out remaining dough to fit the top. Dot with slices of butter. Sprinkle with 2 tablespoons of milk and a mixture of 1 tablespoon of granulated sugar mixed with 1/2 teaspoon cinnamon over the top of the whole pie. If using the leaf cutters, use some of your leftover dough scraps to make them and place randomly on top of the sugar coated crust. Bake at 400 until lightly browned . Cool and slice. Serve with vanilla ice cream or whipped cream or leave plain.