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| Raspberry-Apple Pie |
What the hell happened?!?! It's been six months since I last wrote a blog post. That is just a nice long trip to crazytown, I tell you. I would like to believe that I am not crazy or on a trip to crazytown. Who's to say? I could very well be packing my bags right now.
Wouldn't it be great if I could say that something Earth shatteringly awesome happened in those missing six months. It would be so fantastic, so exciting, so phenomenal. It would make all of my avid readers read this particular blog post over and over again. Well, I'm not going to say anything at all about the missing six months just to keep you guessing. Because, I am a woman on mystery after all.
I will tell you this however. I did make a few pies. Many, many pies were missing but I did manage to make a few very yummy ones. This post is dedicated to the Raspberry-Apple pie. One of the coolest things about this pie is that it has very few ingredients which makes it all about the fruit. Be sure to use the best fruit you can get your hands on. This will make all of the difference in the world.
All Butter Double Crust
(This is my go-to double pie crust.)
2 and1/2 cups flour
1 tsp salt
2 sticks of COLD unsalted butter, cubed
1/4-1/2 cup ICE water (If you are feeling adventurous you can use vodka.)
1 egg yolk
2 tbsp heavy cream
By hand: In a large bowl combine the flour and salt. Add the COLD cubed butter and combine using a pastry blender or two knifes. You want to do this quickly so the butter stays cold. Your goal here is to create something that looks like large cornmeal, with the bits of butter still visible.
Next drizzle in about half of the ICE water. Give it a light and quick mix with a fork. The dough should start looking like a shaggy mess of a ball. Add more water by tbsp until the mass has just started to make a ball that sticks together.
At this point, pour the ball onto a floured surface. With your hands, quickly form it into a disk. Cut the disk in half. Wrap each half in cling wrap and refrigerate for at least an hour. These disks can be made ahead. They will stay fresh for about a week.
The Filling:
5 apples - peeled, cored and sliced
6-8 ounces fresh red raspberries
3/4 cup sugar
1/4 generous cup AP flour
1 tbsp lemon juice
2 tbsp demerara sugar
Preheat the oven to 375F. Roll out the bottom crust to about a 12inch round. Fit in into a 9inch pie plate. Place this in the refrigerator while you put together the filling. In a large bowl toss the sliced apples and raspberries with the sugar, flour and lemon juice. Set aside. Roll out the top crust. Pull out the bottom crust from the fridge. Fill it with the filling. Drape the top crust over the filling. Trim the edges. Press both edges to seal them together. Then crimp as desired. Refrigerate the whole pie for 20-30 minutes.
Whisk the egg yolk and heavy cream together in a small bowl. Use a pastry brush to brush over the top crust. Sprinkle the crust with demerara sugar. Bake the pie until crust is golden brown and juices are bubbling. This should be about 70-80 minutes. Let pie cool for at least 4 hours on a wire rack.
Eat and enjoy!!
