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Apple-Raspberry Pie

Photo: Ben Fink; Styling: Stephana Bottom
Prep time 30 mins
Chill time 1 hr
Bake time 1 hr
Yield Serves 8


  • 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

Nutrition Information

  • calories 482
  • fat 25 g
  • satfat 12 g
  • protein 5 g
  • carbohydrate 61 g
  • fiber 4 g
  • cholesterol 65 mg
  • sodium 157 mg

How to Make It

  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.