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Apple Raspberry Pie

Oh, Valentine's Day. What a funny little holiday. I hope today finds you all feeling like hopeless romantics with an insatiable appetite for sweets, particularly those disgusting little conversation hearts and clearance chocolates at Walgreens. I visited the grocery store yesterday to pick up some apples for this pie, and the sheer volume of people lining up in front of the hot pink wall of greeting cards was incredible. And then there was the line in front of the florist, filled mostly with older men in faded dad jeans inspecting the selection of rose bouquets, and then the selection of vases, and then the selection of ribbons to wrap around the vase. I made my way to the exit after purchasing the apples, moving very slowly behind a man clad in dad jeans holding a bouquet of red roses (sans vase, but red plastic instead), who stopped abruptly before leaving the store and made a sudden, violent turn back toward the greeting card wall, almost hitting me in the face with roses in the process. But I understood the moment, because what are roses without a card on Valentine's Day?!?! *Disaster avoided.*

Anyway, Valentine's Day seems like a silly excuse of a holiday, but I won't turn down a reason to bake up something cute ;) ;) like this Apple Raspberry Pie with some cute lil heart cut-outs on top. Perfect.

I used Granny Smith apples and they baked up beautifully, but any other baking apple will do just fine (Rome or Cortland are great options), or a combination would be lovely. The best part of this pie might be the delicious color of the filling once it's sliced: a beautiful blushing pink, which is perfect for a day like today; and you know I can't resist any pie with raspberries included. This combo is to-die-for.




1 double pie crust of your choice, or All-Butter Pie Crust, chilled & ready to roll

2 3/4 pounds Granny Smith Apples or combination of baking apples (about 3-4 apples), peeled & cut into 1/2-inch thick slices

6 oz raspberries (fresh or frozen)

3/4 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 tablespoon raspberry jam

1/2 teaspoon salt

2 tablespoons unsalted butter, cut into small cubes

Egg wash: 1 egg whisked with 1 tablespoon heavy cream

Turbinado sugar, for sprinkling


Preheat oven to 375 F. After your dough has chilled, remove one disc from the fridge and let sit at room temperature for 15-20 minutes (depending on how long it's been chilled). On a lightly floured surface or in between 2 layers of plastic wrap, roll the dough to a 12-inch circle about 1/8-inch thick, fold onto your rolling pin, and unfold into a 9-inch pie plate. Trim edges and fold under for a clean edge, and flute/crimp as desired if you aren't topping with a lattice or a steam vent. If you are topping with a lattice or steam vented top crust, then just trim the edges - you will fold over the excess when you top the pie. Place the bottom crust in the fridge while you prepare the filling and top crust.

Remove the second dough disc from the fridge and let sit at room temperature for 15-20 minutes. In a large bowl, combine apple slices, raspberries, sugar, flour, vanilla extract, lemon juice, jam and salt. Stir to combine, and scoop filling into bottom crust. Top with butter cubes, and place back in the fridge while you prepare the top crust.

On a lightly floured surface or in between two layers of plastic wrap, roll the second dough disc into a 10-11 inch circle about 1/4-inch thick. Using a heart-shaped cookie cutter, cut dough into 15-18 dough hearts, or cut strips for a lattice, or simply roll dough into a round. Top the pie with cut-outs, lattice or top crust, and brush with egg wash. If you are topping the pie with a dough round, cut a steam vent in the top. Sprinkle with turbinado sugar and bake the pie for 1 hour and 10 minutes - 1 hour and 20 minutes, until the crust is a deep golden brown and the filling is bubbling in the center. covering the crust with foil if it is browning too quickly. Remember to place a baking sheet under the pie while baking to catch any juices that bubble over!

Let the pie cool completely before slicing and serving.

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