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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 all you classic pie crust |
2 tablespoons sugar |
4 to 5 medium golden delicious apples, peeled, cored and sliced (about 8 cups) |
2 cups frozen unsweetened raspberries, thawed, patted dry |
1 teaspoon lemon zest |
2 tablespoons lemon juice |
3 tablespoons quick-cooking tapioca |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
1/2 cup plus 2 tbsp. sugar |
1 large egg, lightly beaten |
Directions:
1. Make pastry as directed, pulsing in 2 Tbsp. sugar with flour and salt. Form dough into 2 disks. Wrap in plastic; chill for at least 1 hour.
2. Preheat oven to 400ºF; place rack in bottom third of oven. Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar.
3. Roll out each dough disk into 12-inch circle. Transfer 1 to a 9-inch pie plate. Trim edges. Spoon in filling. Place second disk over filling. Trim edges, leaving a 1-inch overhang. Fold top edges under; crimp to seal. Cut vents in top. Lightly brush crust with beaten egg; sprinkle with 2 Tbsp. sugar. Place on baking sheet; bake until filling bubbles and crust is golden, about 1 hour. Let cool before serving.
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