Apple, Almond and Raspberry Pie
"I made this for Thanksgiving many years ago as a change of pace, and it was a huge hit! I would recommend it for any time of year, but it is very special for a holiday."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
-
Pastry Dough
- 2 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, cut into pieces
- 1 egg yolk
- 5 tablespoons cold water
-
Filling
- 1 (4 ounce) container almond paste
- 1⁄2 cup sugar
- 1⁄3 cup flour
- 1⁄2 teaspoon allspice or 1/2 teaspoon clove
- 3 1⁄2 lbs granny smith apples, peeled, cored, sliced (about 8)
- 1⁄2 pint fresh raspberry
- 1 tablespoon milk
directions
- To prepare pastry dough, combine flour, sugar, salt, and butter in bowl of a food processor; pulse until mixture resembles coarse meal. Blend yolk and water in a small dish; add to processor. Pulse to combine mixture. Divide dough in half. Shape into disks. Wrap in plastic and chill for 1 hour (or overnight).
- Roll out half of dough into a 15-inch circle. Place in round, shallow glass 10-inch baking dish. Trim overhang to 1-1/2 inches. Roll remaining half of dough into 12-inch circle. Using a pastry wheel, cut into 1-inch strips. Transfer to a baking sheet lined with wax paper and refrigerate.
- To prepare filling, preheat oven to 450 degrees. Roll out almond paste between 2 pieces of wax paper to 9-inch circle. Remove paper. Place over pastry in baking dish.
- Combine sugar, flour and allspice in a large bowl. Add apple slices. Toss. Spoon half of apple mixture into pie shell. Sprinkle with half of the raspberries. Repeat with remaining apples and raspberries, scraping in any remaining sugar mixture and spreading fruit to make level.
- Place lattice strips on pie, spacing about 1-1/2 inches apart; trim off excess. Turn up overhang and crimp edge of crust. Place pie on baking sheet; brush pastry with milk. Tent with foil.
- Bake in oven for 15 minute, then reduce temperature to 375 degrees. Bake for 1 hour or until apple are tender, removing foil during last 10 minutes to brown crust, if needed. Cool slightly on wire rack, then serve warm.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
