Apple Raspberry Pie
By Julie Hasson from The Complete book of Pies
Sweet Oil Pastry Dough
2 1/4 cups all purpose flour
1 TBSP. Granulated sugar
1/4 tsp. salt
1/2 cup vegetable oil
4 to 6 TBSP. Orange juice, milk or soy milk
In a large bowl, mix together flour, sugar and salt. Add oil and 4 TBSP. Orange juice, stirring with a fork until flour is evenly moistened. If mixture is still too dry to work with your hands, add 1 to 2 TBSP more juice until moist clumps form. Divide dough in half. With your hands, press half of the dough evenly on the bottom and up the side of each pie plate. With the tines of a fork, score the edge of pastry.
Makes enough dough for two 9 inch single crust pies. This is an easy crust recipe to throw together quickly without the need to cut in butter or chill any of the ingredients. In fact, it's a one bowl wonder.
Filling
3Large Granny Smith apples, peeled, cored & thinly sliced
2 cups Frozen Raspberries
2/3 cup granulated sugar
3 TBSP. All purpose flour
1 TBSP. Freshly squeezed lemon juice
1 TBSP. Raspberry flavored liqueur
Cream, milk or soy milk
Coarse or granulated sugar
Press half of the dough into prepared pie plate. Divide second piece of dough into 8 individual pieces and flatten into 3 inch circles. Set pieces aside on a piece of parchment paper. Alternatively, you can press or roll the second piece of dough into one solid circle to top pie. Place pie plate in refrigerator for 10 to 15 minutes to chill while you prepare the filling.
Filling: In a large bowl, gently combine apples, raspberries, sugar, flour, lemon juice & liqueur. Transfer filling to prepared bottom crust, mounding in center.
Place pastry circles on top of fruit, slightly overlapping pieces to decoratively top pie. (The entire top will not be covered. You will see the fruit between circles) Lightly lift edges of circles where they touch and brush with a dab of water to adhere together. With the point of a sharp knife, slash a few vents in top of pastry to allow steam to escape during baking. Lightly brush pastry with cream and sprinkle w/ sugar. Place pie plate on baking sheet and bake in preheated oven for about 1 hour and 20 minutes or until top is nicely browned and juices are bubbling and look thickened. If pie starts to get too brown before it's finished, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
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