This is the best pie ever.
Well, perhaps I’m a little biased since I came up with the recipe, but it is pretty darn good. I’m constantly searching for a good pie crust recipe, however, so I experimented with this one:
http://simplyrecipes.com/recipes/perfect_pie_crust/.
It was pretty good but mine came out a little dry even though I used more than the recommended amount of water. Hopefully you can find a crust that does this pie justice.
It’s simple, sweet, tart and all around delicious. And great for holidays such as Thanksgiving tomorrow!
Ingredients:
- Crust for 2-crust pie
- 1 cup sugar
- 1/2 teaspoon salt
- 3 Tablespoons flour
- 1 1/2 cups frozen raspberries (no sugar added! This was difficult to find for some reason)
- Grated rind of 1 lemon
- 2-3 large tart apples, depending on how deep your pie pan is
- 2 Tablespoons butter, cubed
Preheat oven to 425˚. Line pan with half of the dough.
In a large bowl stir together sugar, salt and flour. Add berries and lemon zest. Peel , core and thinly slice apples and add to berry mixture. Combine well. Add filling to crust and dot with butter. Top with the other half of the crust. (Or if your crust isn’t rolling out nicely you can do a lattice top like I did.) Crimp edges and cut vents in top. Bake for 10 minutes, then lower temperature to 350˚ and bake 30-40 minutes more. Enjoy and have a Happy Thanksgiving!
*I learned a great tip from my mom for using up extra pie crust. Pie crust cookies! Place your extra crust strips and place them on a greased cookie sheet. Top with cinnamon and sugar and bake at 425˚ for 5-10 minutes. They’re delicious and then you don’t waste any of that delicious crust you spent forever making!
amyschobinger 
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