Apple Raspberry Pie Recipes

Steps:

• Crust first: Mix shortening, butter and flour.
• Add boiling water, salt and baking powder - mix well.
• Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.).
• MEANWHILE -- WE'LL WORK ON THE FILLING.
• Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries.
• Line your pastry pan with one dough, and heap filling into it.
• Sprinkle the 1 tbsp of flour on top - do not mix inches
• Dot the filling with the 1 1/2 tbsp of butter.
• Cover with topping crust, make slits to allow steam to escape.
• Bake at 350 for 1 hour.
• Serve hot with ice cream with your family!

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Steps:

• Freeze the flour in a medium bowl for
• one hour.
• Refrigerate the lard for one hour then cut into cubes.
• In small cup combine vinegar, salt and water.
• Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
• Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated.
• Scrape into a bowl an mix with liquid.
• Turn dough out onto a lightly floured surface.
• With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
• Fol to the center and roll out slightly to form an 8 inch square.
• Roll and fol once more.
• Wrap in parchment or waxed paper and refrigerate until needed.
• Peel and cut and core apples into eighths.
• Then dice crosswise into 1 1/2 chunks.
• Toss apples with lemon juice.
• Blend together 1/2 cup sugar with flour and spices.
• Add apples and toss until evenly coated.
• Add raspberries last toss lightly.
• Cut 1/3 dough and reserve.
• Roll remaining dough into a round 5 inches larger than dish.
• Place and fit into dish and trim overhang to 1 inch.
• Spoon in apples and dome evenly.
• Roll out remaining shell, crimp.
• Sprinkle remaining sugar onto crust.
• Cut 5 slits in center of dough.
• Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

Steps:

• 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
• 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
• 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
• 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

Steps:

• In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.