Apple-Raspberry Pie Recipe


Originally uploaded by Pillsbury.com



Apple-Raspberry Pie Recipe

Raspberries and grated orange peel add a fresh twist to apple pie!

INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
5 cups sliced peeled cooking or baking apples (3 large)
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon grated orange peel
1 container (6 oz) fresh raspberries (about 1 cup)
1 tablespoon cold butter or margarine, cut into small pieces
1 teaspoon granulated sugar

DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
3. Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
4. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.

Bake 50 to 60 minutes.

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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