Why Bother With Cake...
... when you can have PIE? I mean, seriously. Pie is so easy! There are fewer dishes to wash! And you can have it for breakfast! Or at least you can have this one for breakfast. Totally healthy. :)
So here we go. One of our absolute favorites at Native Backyard. Swiped and then modified very slightly from one of the local papers. Whoever developed it, email me--I'd be happy to give you credit!
Apple Raspberry Pie
Here at Native Backyard, we don't have time for crusts. Crusts are for people who really cook/bake. We are not great cooks. We are gardeners! So we cheat on crusts and use Pillsbury. Has yet to fail us. Also, we prefer a stoneware pie plate, like you can get at those Pampered Chef parties. There's an excuse if you need one. Stoneware keeps your crust all flakey as if you were a real cook.
So anyway, you need a box of Pillsbury pie crusts. Read the box and follow the instructions about "softening."
The rest of the pie:
5 cups sliced & peeled baking apples. [3 LG or 4 MED-sized. Try a tart apple like Granny Smith.]
3/4 cup granulated sugar [We usually use 1/4 cup sugar & 1/2 cup of Stevia.
This is an excuse to eat more pie.
1/4 cup cornstarch
1tsp grated orange peel
1 6 oz. container fresh raspberries (=1 cup)
1 Tbsp cold butter (don't you dare use margarine), cut into small pieces (as in picture above)
Heat oven to 400 degrees F. Prepare pie crusts as directed on box.
- In a large bowl, place apples, sugar, cornstarch and orange peel; toss to coat the apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apples. Dot with butter. Top with second crust; seal edges & flute. [You can pinch the crust shut all the way around for a rippled effect.]
- Lightly brush the crust with water & sprinkle with 1 tsp Turbinado sugar (or regular granulated). Cut slits in the top crust. [ESSENTIAL!!]
- Place pie on middle rack in oven; place a sheet of foil on the rack below to catch any spillover. It could happen. Bake 45 to 55 minutes until deep golden brown. Cool at least 1 hour unless you prefer to have the roof of your mouth scorched off.
That's it! Go make PIE!