I had some friends over for dinner the other night, and made some homemade butternut squash gnocchi, oven roasted wine sausages with veggies as well as a delicious raspberry pie to accompany the whole.

I always try out new ways to make my pie crust, mostly to see if there's other techniques I may prefer, but really my favorite pie dough is always the winner. I feel like many of the other ones I have tried don't ave a great pie like consistency & I also feel like they all break far too easily, making it a huge challenge to transfer it from the counter into the pie dish. I used two different pie dough recipes for this dough (I didn't like the texture of the first one so for making the top of the pie I switched back to my own recipe).
Raspberry Apple Pie 

Pie Crust (found in; Pie & Tart by Williams-Sonoma)
1 1/4 cups unbleached all purpose flour
1 tbs sugar
1/4 tsp salt
1/2 cup cold unsalted butter
3 tbs cold water

Pie Crust (my own, which I use for all my pies)
1/4 cup of Almond flour/meal
1 1/4 cup of all purpose flour
1/2 cup of confectioners icing sugar
9 tbs margarine, at room temperature (can also use unsalted butter)
1 egg yolk

Pie Fruit Filling 
3-4 McIntosh apples (you can use other kinds if you'd like)
1 tbs lemon juice
2 packages (6 oz) raspberries
2/3 cup granulated sugar
3 tbs corn starch
1/2 tsp cinnamon (I always just sprinkle at random to your liking)
1/2 tsp nutmeg (I also add as I please)

Instructions 

Crust (from the book)

Make dough by hand; stir together the flour, sugar and salt. Cut the butter up and add to flour mixture, mix with your hands until your dough forms.

Transfer dough to work surface and flatten into a disk (you may want to refrigerate for a firm dough ball or you can use it immediately). Flour your counter top and roll out your dough with a rolling pin.

Crust (mine)

I do this the old fashion way, so be prepared to use your hands, or you could add these ingredients in a food processor. In a medium bowl combine; almond meal, flour, confectioners sugar & salt. Add butter & egg yolk, start using your hands to shape the dough.

Once dough is complete you can put it in the fridge for 15-20 minutes if you would like to work with something a little more firm, or use it right away.

Be sure to flour your counter top to properly play with the pie dough. Roll out your dough with a rolling pin, and you're ready to make some pie!

Using your rolled out dough, grease the pie pan (with butter, or cooking spray), and add the pie dough into the dish. I used a 9 inch pie pan.

Preheat the oven at 450ºF

Filling

Place the lemon juice in a large bowl. Peel apples and slice them (thin), toss them in the lemon filled bowl. Add the raspberries, granulated sugar, cornstarch, spices and salt to the apples.

Gently mix the ingredients together to fully coat the fruits. Scoop in the filling into the pie crust, and slowly arrange or shake for the fruit to fall into place.

At this point I was making shapes with my upper layer of the pie, I rolled out the rest of my dough on a floured surface and cut out some holiday themed shapes. I slowly arranged them on the pie, covering the larger areas of the top of the pie. I think it turned out pretty cute!

You can really do the top of your pie however you like, I did little Christmas inspired cookie cutter shapes because my friend Steph was coming over for dinner and she's been really excited for the holidays so I knew she would love this little detail. It did end up looking very cute, I did a mixture of gingerbread men, snowflakes and candy cane shapes.

Add pie to preheated oven and lower oven to 375ºF, bake for 70 minutes (until golden & bubbly). If the crust starts to get too dark cover with some aluminum foil.

Once the pie is out of the oven, you must let it sit until completed cool (I know this is the hard part!), the cooling will help it keep it's shape when you're cutting up to serve it.

Enjoy!


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