Raspberry Apple Pie
I'm always looking for recipes to use my delicious raspberries in. This one is delicious. I make a gluten free pie crust to keep it gluten free!Yield: 8 servings
|3 tablespoons||quick-cooking tapioca|
|3 cups||coarsely chopped peeled tart apples|
|3 cups||fresh or frozen raspberries|
|pastry for double-crust pie (9 inches)|
In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 8 servings.