Apple-Raspberry Pie

Name: Apple-Raspberry Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 pie, 6-8 serving(s)
Ingredients: 1 deep dish pie shell, for double crust pie (9-inch, thawed, not frozen); 1 cup raspberries (fresh, not frozen); 3 cups apples, Diced (NOT GRANNY SMITH, I used 2 Cups Fuji/1Cup Gala); 1 tablespoon lime juice; 1 cup sugar; 1/4 cup all-purpose flour; vegetable oil or milk; sugar

Submitted by Leeloominai

"This recipe comes from a day when I really felt like baking, threw the fridge open and asked myself, "What can I make with this?" It is now a personal favorite of mine, a sweet pie with a tart kick."

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Ready In:: 1hr 20mins
Ingredients:: 8
Yields:: 1 pie
Serves:: 6-8

ingredients

1 deep dish pie shell, for double crust pie (9-inch, thawed, not frozen)
1 cup raspberries (fresh, not frozen)
3 cups apples, Diced (NOT GRANNY SMITH, I used 2 Cups Fuji/1Cup Gala)
1 tablespoon lime juice
1 cup sugar
¹⁄₄ cup all-purpose flour
vegetable oil or milk
sugar

directions

Preheat Oven to 425°F.
Place bottom crust of pie into pan and place in oven for about 6-8 minutes.
While bottom crust is in the oven, in a large mixing bowl, toss apples, sugar, lime juice, and flour and lastly berries until evenly coated. Try not to squish most of the berries, but a little squishing is ok.
Carefully remove bottom crust from oven and pour filling into it.
Place top crust on pie and crimp edges together; cut 1 inch slits or crosses for vents. Brush top crust with a little oil or milk and sprinkle with sugar.
Cover edges with aluminum foil & place pie back into 425° oven for about 25 minutes.
Reduce oven to 350° F, and continue to bake for about 30-35 minutes longer, or until crust is golden.