BERRY APPLE PIE
Our active family is full of big eaters. So I'm happy for our raspberry patch, our apple orchard and pie recipes like this one. You can substitute frozen berries for fresh.-Heidi Jo Keranen, Bruno, MN
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 419 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 220mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 4g fiber), Protein 3g protein.
APPLE-RASPBERRY SLAB PIE
This all-star slab pie gets rave reviews, and for good reason: It features a flaky, buttery double crust, it's filled with fresh fruit and it bakes easily in a 13x9. The hardest part of making it is waiting for it to cool out of the oven before you can dig in.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to 17x12-inch rectangle.
- Fit into ungreased 13x9-inch pan, pressing into corners.
- In large bowl, mix apples, sugar, cornstarch, cinnamon and lemon juice. Spoon mixture into crust-lined pan. Sprinkle raspberries on top. Unroll and stack remaining 2 crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit on top of apple mixture.
- Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Crimp edges.
- Cut several small steam holes on top crust to allow steam to escape.
- Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut into 4 rows by 3 rows to serve.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 18 g, TransFat 0 g
APPLE-RASPBERRY PIE
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
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).
BLACKBERRY APPLE PIE
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE-RASPBERRY CRISP
A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
Provided by Domestic Goddess
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g
APPLE RASPBERRY DUMP CAKE
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees F.
- Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
- Sprinkle cake mix over the pie filling.
- Drizzle melted butter over top of the cake mix.
- Bake for 30 to 40 minutes or until the top is golden brown.
APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING
Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 14
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.
MINI APPLE & RASPBERRY PIES
Serve these mini pies for an after-dinner treat or at your next cookout.
Categories dessert
Time 2h10m
Yield 12
Number Of Ingredients 16
Steps:
- Combine flour and salt in a bowl. Add butter and cut in, using two forks, until butter is size of large peas. Drizzle water over flour and gently mix with hands just until there are no dry patches of flour and mixture holds together when squeezed. Divide dough in half; wrap each half with plastic wrap and flatten into disks. Chill 1 to 24 hours.
- Preheat oven to 425°F. Working with one disk at a time on a lightly floured work surface, roll dough to 1/4-inch thick. Cut into 6 four-inch rounds of dough; reserve scraps. Repeat with remaining disk. Press dough rounds into cups of 1 twelve-cup standard-size muffin pan. Roll out scraps to 1/4-inch thick; cut into strips, 1/3 inch thick by 3 inches long; place on a baking sheet. Chill muffin pan and strips.
- Toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour in a bowl. Transfer to muffin cups, packing apples in tightly and dividing evenly among cups. Use strips to form a lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed. Whisk together egg and water in a bowl. Lightly brush lattice strips with egg mixture. Sprinkle pies with turbinado sugar, dividing evenly.
- Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes. Cool completely in pan.
APPLE RASPBERRY PIE
Make and share this Apple Raspberry Pie recipe from Food.com.
Provided by truebrit
Categories Pie
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
APPLE RASPBERRY PIE
I created the recipe because I found a spot in the woods while camping where delicious, wild raspberries were growing. I came home and picked apples off our tree and decided to put them together since I had never used raspberries in cooking before. WOW was that a great idea. The two combined creates a delicious pie that you and your family won't be able to resist.
Provided by OrganicGal
Categories Dessert
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
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!
APPLE CRANBERRY RASPBERRY PIE
This is a wonderful Holiday pie. Apples, cranberries, raspberries and almond flavoring thickened with tapioca. Recipe and photo came from Crisco.
Provided by Carol Junkins
Categories Pies
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
- 2. Heat oven to 375 degrees F
- 3. Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture, toss well. Spoon into unbaked crust.
- 4. Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- 5. Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.
APPLE-BERRY TWIST PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
- Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
More about "apple raspberry pie food"
APPLE-RASPBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 482 per servingTotal Time 2 hrs 30 mins
- 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.
- 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.
- 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.
RASPBERRY APPLE PIE - RICARDO CUISINE
From ricardocuisine.com
Servings 6-8Total Time 1 hr 35 minsCategory Desserts
- On a floured surface, roll the dough and line a 23-cm (9-inch) Pyrex or aluminum pie plate with 1 of the discs. Cut a slit in the middle of the other disc. Set aside.
APPLE-RASPBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (27)Category DessertServings 6Total Time 2 hrs 20 mins
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
- In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
- Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.
APPLE-RASPBERRY PIE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanCategory Thanksgiving, DessertServings 8Total Time 5 hrs 55 mins
- Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle.
RASPBERRY APPLE PIE - A SPICY PERSPECTIVE
From aspicyperspective.com
4.9/5 (12)Total Time 1 hr 50 minsCategory DessertCalories 246 per serving
- Preheat the oven to 450 degree F and place the rack in the lowest position. Place a piece of plastic wrap (or foil) out on the counter. Flour the plastic wrap and place the pie crust dough on the floured work surface. Flour a rolling pin and roll one dough disk out into a large round circle approximately 12 inches across. Carefully lift the plastic wrap and flip the dough circle over into a 9-inch deep-dish pie pan. Gently fit the pie dough down into the pie pan—don't stretch it. Then fold the rough edges under and pinch-crimp the edges with your fingers.
- Place the lemon juice in a large bowl. Peel and thinly slice all the apples (1/8- to 1/4-inch thick) tossing in the lemon juice as you add them to the bowl.
- Add the Driscoll's Raspberries, granulated sugar, raspberry preserves, corn starch, spices, and salt to the apples. Gently toss the mixture by hand to coat. Scoop the raspberry apple filling into the pie crust. Shake a little so the filling settles into place.
- Roll out the second pie crust and use a cookie cutter to cut fun shapes for the top crust. (I used a heart cookie cutter.) Lay the pie crust shapes over the filling, overlapping on the edges. Then whisk the egg and water to create an eggwash. Brush the eggwash over the top of the pie crust, then sprinkle the top of the crust with coarse Demerara sugar.
APPLE RASPBERRY PIE | SWEET AND TART | - MEL'S KITCHEN …
From melskitchencafe.com
Reviews 6Estimated Reading Time 3 minsServings 9Total Time 1 hr 45 mins
- Preheat oven to 375°. 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).
EASY RASPBERRY APPLE PIE | QUICK AND SIMPLE SUMMER PIE ...
From lifemadesweeter.com
Cuisine American, HolidayTotal Time 1 hr 30 minsCategory DessertCalories 309 per serving
- Combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and cloves together in a medium bowl.
- Place the apple slices in a large mixing bowl and drizzle with 1 tablespoon of lemon juice. Toss with three quarters (3/4) of the dry ingredients and mix to coat, reserving the rest for the raspberries.
- Carefully drape your rolled out pie crust over a standard 9" pie pan - using a rolling pin to help transfer. Leave the edges hanging over and trim any excess pieces.
RUSTIC APPLE RASPBERRY PIE SQUARES RECIPE | LAND O’LAKES
From landolakes.com
5/5 (2)Calories 360 per servingServings 12
- Combine 2 cups flour and salt in bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
- Shape dough into a ball; flatten slightly. Roll out dough on well-floured surface into 15x12-inch rectangle, turning and adding flour as necessary. Fold in half. Place onto large ungreased baking sheet; unfold.
- Combine 3/4 cup sugar, 2 tablespoons flour, cinnamon and nutmeg in bowl; mix well. Place apples and raspberries into bowl; toss to coat. Place fruit mixture onto crust to within 1 1/2-inches on all sides.
APPLE RASPBERRY PIE WITH CRUMB TOPPING - JUST A LITTLE BIT ...
From justalittlebitofbacon.com
Cuisine AmericanTotal Time 3 hrsCategory DessertCalories 400 per serving
- Make the Pie Dough: If you are making fresh crust, make it now and set it into the refrigerator to chill. (See recipe link below for my favorite pastry crust recipe.)
- Add all the crumble ingredients to the bowl of a food processor. Pulse until they are all finely chopped and starting to clump together.
- Roll out the Bottom Crust: Take the dough out of the refrigerator and let it warm up until it is cool but pliable.
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