Raspberry-Apple Pie: For Those Ready to Embrace Fall, But Not Quite Over Summer

It seems like once August ended, the internet blew up over fall. Pumpkin Spice this, sweaters that, all within the first day of September. All the while I contemplate about how on one hand, sure, I am excited about all the fun things fall brings, but on the other, that means no more beach days, goodbye sun dresses, adios festival season, and see you later summer glow.

However, now that we have approached the inevitable end of summer and the beginning of fall, I am choosing to celebrate this bittersweet time…with pie. Because let’s face it, pie makes everything better and Raspberry-Apple Pie makes everything great! Raspberry for the part of your soul still mourning the loss of summer, and apple for the part ready to dive headfirst into the autumn leaves.

What You’ll Need:

Pie Crust:

  • 2 Cups All-Purpose Flour
  • 1 tsp Salt
  • 1 Cup of Unsalted Butter
  • 5 Tbsp of Water

Pie Filling:

  • 4 Large Sweetie Apples
  • 4 Tbsp of Unsalted Butter
  • 1 tsp of Lemon Juice
  • 1 Cup of Granulated Sugar
  • ½ tsp of Cinnamon
  • 1 tsp of Vanilla Extract
  • 2 Tbsp of Corn Starch
  • 1 ½ Cups Raspberries

Prepare 2 Pie Crusts:

  1. Blend together the flour and salt in a large bowl.
  2. Cut butter into flour and salt using a pastry blender or a fork.
  3. Stir in water gradually so that dough is moist. Use less or more as necessary.
  4. Form dough into 2 even balls and flatten into ½ inch thick disks

Prepare Pie Filling:

  1. Peel and cut the apples. Take the cut up apples, place into a pot with butter and lemon. Then, melt the butter over apples and let simmer, stirring occasionally for 12 Minutes.
  2. Begin to stir in granulated sugar, letting it slowly melt into the apple mixtures. Cook over low heat for 8 minutes, continuously stirring mixture.
  3. Stir cinnamon, vanilla and corn starch into the mixture and remove from heat. Cool.

To Bake:

  1. Preheat the oven to 400 degrees
  2. Use butter or spray to prepare your pie pan, then place 1 crust into the pan.
  3. Take your cooled apple mixture and place into the pie crust.
  4. Place fresh raspberries on top of apple filling.
  5. Use second pie crust to top your pie. Cut it into strips to lay over the top for a decorative touch. However, remember that if you keep the top crust whole, poke a few holes in it to avoid an explosion.
  6. Lastly brush butter over the top crust. Sprinkle a light layer of granulated sugar over the top crust.
  7. Bake for 20 minutes, with aluminum foil around pie edges. Then remove foil, and bake for additional 15-20 minutes.
  8. Let sit 5 min before serving. Serve alone or top with whipped cream or vanilla ice cream.

Fall pie


By Holly Sandberg

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