“Outrageous” Apple Raspberry Pie

“Outrageous” Apple Raspberry Pie This pie is 5 years in the making! Perfecting it in its look, texture, and flavor. Made with very unique ingredients not found in most pies (such as: Honey crisp apples, vanilla extract, tapioca, and whole salted butter). It’s a MUST try recipe!! ☺ Filling Ingredients: 4 Lg. Honey Crisp apples (sliced ¼ inches thick) 1 tbs. lemon juice or ¼ fresh lemon (juiced) ½ tsp. salt ¾ cup white sugar plus 2 tbs. for raspberries 1 pint of fresh raspberries 3 tbs. or uncooked, quick cooking tapioca ½ tsp. cinnamon 2 tbs. salted butter (cut into 8 squares) 1 tsp. vanilla extract 2 tbs. cold water Crust Ingredients: 1 frozen 9’ inch deep Pillsbury 14.1 oz. Pie Crust 1 rolled refrigerated piecrust for top of pie Directions Preheat oven to 375 degrees Peel and slice the apples ¼ inches thick in a large bowl Add 3/4 cup sugar, lemon juice, tapioca, cinnamon, vanilla extract and mix. In a separate bowl mix 1 tbs. of sugar with the fresh raspberries (DON’T crush), set aside. Then take a 9” frozen piecrust and fill it with ½ the amount of apples then place ½ the amount of raspberries evenly around the top of the apples and repeat with remaining apples and raspberries. Then place butter evenly around the top of the pie. Set aside. Roll out refrigerated piecrust onto a cutting board – with a pastry cutter. Cut the pastry into 10 strips. Take five strips from longest to shortest and place across top of pie folding the ends to fit the pie edge, and repeat the process in the opposite direction. For the crimped or pinched look, take your thumb from one hand as a base, and the forefinger and thumb on your other hand and crimp the crust. Place on a cookie sheet and bake at 375 degrees for 1 hour and bubbly . Tip: Honey Crisp is my apple of choice. #appleraspberrypie #applepie #dessert #pie