Every year I know I’m going to make at least one apple-raspberry pie. My husband loves it and it’s always his request for his birthday (which we recently celebrated!). This recipe is simple, are you ready? I don’t make my own pie crusts….Did you gasp? Lol, It’s just one of those things I don’t do very often. I have made them from scratch but it’s just easier and the Pillsbury ones are really good. So now that you know my baking shortcut, here is my super fast and easy recipe.
My recipe plugin is acting up so for now I’m just going back to the old way of posting a recipe.
5-6 large apples. I used Empire
Pint of fresh raspberries. You can substitute frozen but you should thaw and drain first.
Juice of half a lemon.
Not quite a 1/4 cup sugar.
Dash of salt.
1/4 cup flour.
Two pie crusts, store bought or homemade.
I peel and slice the apples and rinse and dry the raspberries. I add the lemon juice, sugar and flour and stir gently. Add to the pie crust then place and crimp the second crust.
I follow the instructions on the box for the apple pie which is bake at 425 degrees for 40-45 minutes. I usually end up covering the whole pie loosely with tinfoil so it doesn’t get too brown.