Apple-Razzie Pie

My husband and I picked apples this morning. I’m in Alaska and they’re a little on the small side. Then I came home and picked raspberries from the back yard. The recipe is based on one from Martha Stewart. So, I went a little rogue with the recipe, but that’s okay. Who knows how many raspberries I threw in there. It looks pretty ugly, but I just tasted some of the dripping and it’s heavenly.

I don’t usually peel these little apples, but this time I did. The ones I picked were nearly normal sized and I didn’t know if the peel would be tough, so I peeled.

Apple-Razzie Pie Ingredients

2-3/4 lb. pie apples, peeled, cored, sliced ½”

12-oz raspberries

1 cup sugar

¼ cup flour

2 Tbsp lemon juice

Pinch of salt

Pie crust (2) for 9” pie

2 Tbsp. butter

1 egg yolk

1 Tbsp. cream

More sugar to sprinkle

Here’s what you do, preheat oven to 375 degrees F. Mix together the apples, raspberries, sugar, flour, lemon juice, and salt.

Pour into pie crust. Dot with butter. Cut slits in top crust. Put on top crust.

Mix together egg yolk and cream. Brush over top crust. Sprinkle with more sugar.

Bake on bottom rack of oven (set the pie on a baking sheet to catch the overflow drips) for 1 hour ten minutes to 1 hour twenty minutes. I baked mine for 1 hour and 25 minutes. You’re looking for the juice bubbles to burst slowly. Mine seems perfect. Can hardly wait to try it.