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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.
Dutch Apple Pie
Yesterday we picked apples at an orchard down the hill from where I live. The type is called Lodi. The largest ones were as big as tennis balls. This is Alaska after all, the growing season is too short for that type of fruit. Normally, I would peel 5 or 6 Granny Smiths in order to make this sublime Dutch Apple Pie, but because these apples were so small I only cored them. I think it will be fine with the peel on. Another confession: I cannot make a pie crust from scratch. I have tried many times and never succeeded. So, I always use the kind found in the refrigerated section at the store, the ones that need to be unrolled. Terrible cheating, I know. What makes it a “Dutch” apple pie? It’s the cream added at the end. Oh, yummy! This recipe is based upon one found online at Teri’s Kitchen.
8 cups pared, sliced tart baking apples (about 3#)
Like I said above, usually I would peel the apples, but these were so small that I didn’t. You will need to use a very, very large bowl.
Combine 1 cup sugar, 2 Tbsp. flour, 1 tsp. cinnamon, ½ tsp. nutmeg, ¼ tsp. salt, ½ tsp. grated lemon peel, 2 to 3 tsp. fresh lemon juice with the apples in the large bowl.
Place bottom crust into 9″ pie plate. Note my pie plate is a little big, but it works well, no problem.
Place the apple mixture into the bottom crust.
Dot with 2 Tbsp. butter.
Cut slits in top crust.
Make an egg wash by mixing 1 egg yolk with 1 Tbsp. water.
Place crust on top of apples and crimp with bottom crust to seal. Brush top crust with egg wash. It makes a beautiful shiny brown color when finished.
Bake in preheated 425 degree oven for 35-40 minutes. Remove from oven and enlarge slits as needed.
Pour 1/2 cup heavy cream into the slits. You may find it helpful to stick a knife into the opening and then pour the cream along the knife. It’s a little less messy. This is how my dad taught me to add oil to my motorcycle. Just a useful little tidbit of information.
Pop it back into the oven and bake an additional 5 minutes.
Remove from oven and cool on rack. Serve warm or at room temperature.
Dutch Apple Pie
Makes one 9” pie
8 cups pared, sliced tart baking apples (about 3#)
1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt
½ tsp. grated lemon peel
2 to 3 tsp. fresh lemon juice
2 Tbsp. butter
Pastry for a 9” double-crust pie
1 egg yolk
1 Tbsp. water
½ cup heavy cream
Preheat oven to 425 degrees.
Place crust in 9” pie plate. Combine apple slices, sugar, flour, cinnamon, nutmeg, salt, lemon peel, and lemon juice in large bowl. Turn into pie plate. Dot with butter. Cut slits in top crust and then place crust on top of apples and crimp with bottom crust to seal. Brush top crust with egg yolk mixed with 1 Tbsp. water. Bake on bottom rack of oven for 35-40 minutes. Remove from oven and enlarge slits as needed and pour cream into the slits. Bake an additional 5 minutes. Remove from oven and cool on rack. Serve warm or at room temperature.
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