Raspberry Apple Pie
1 Premade Double Crust Pie Pastry
3 Cups Of Fresh Skinless Chopped Yellow Apples
3 Cups Of Fresh Rinsed Raspberries
1 Teaspoon Of Freshly Ground Cinnamon
2 Tablespoons Of Liquid Bees Honey
2 Tablespoons Of White All Purpose Baking Flour
2 Tablespoons Of Fresh Squeezed Lime Juice
1/4 Teaspoon Of Ground Cloves
1 Teaspoon Of Liquid Vanilla Extract
1/2 Teaspoon Of Freshly Ground Nutmeg
1/2 Teaspoon Of Ground Ginger
1/8 Cup Of Cold Margarine
1 Cup Of Dark Brown Cane Sugar
1 Teaspoon Of White Superfine Sugar
1 Large Fresh Egg White
Serving Size 8
477 Calories Per Serving
16 Grams Of Fat
I must give a shout out to Sondra from Wichita, Kansas for allowing us to publish her delicious raspberry apple pie recipe.
For step one, please take out a deep dish pie pan, then line it with the bottom layer of the premade crust pastry.
Next you will need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
Moving along to the filling creation phase, please take out a large mixing bowl, then add in the fresh skinless chopped yellow apples, fresh rinsed raspberries, freshly ground cinnamon, liquid bees honey, white all purpose baking flour, fresh squeezed lime juice, ground cloves, liquid vanilla extract, freshly ground nutmeg, ground ginger, and dark brown cane sugar. Mix these ingredients up until all of the ingredients are evenly disbursed, though don't crush the raspberries too much. You can now start spooning the raspberry apple filling into the pie dish, then level it out to an even thickness. Dot the filling with small clumps of butter. Next seal the pie with the second layer of crust, then tightly bind the edges together using the fluting technique. Finally you will want to make several small holes in the top crust layer, then glaze it with the egg white and white superfine sugar.
And for the very last step, slide your apple pie into the oven to bake for forty minutes, or until the crust is crisp, and the filling is tender and moist. Serve hot with hot cocoa or a glass of cold rice milk.