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Apple-Raspberry Lattice Pie Recipe | |
Pies | |
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Ingredients:
1 15-oz. pkg refrigerated pie crusts1 Tbsp. lemon juice 5 cups sliced, peeled apples 1/4 cup granulated sugar 2 Tbsps. cornstarch 1/2 tsp. cinnamon 1 10-oz. pkg. frozen raspberries in syrup, thawed, drained(reserving 1/2 cup liquid) Confectioners' sugar
Directions:
Prepare pie crusts according to package directions for a two-crust 9-in. pie. Heat oven to 375 degrees F. Line pie plate with bottom crust; reserve top crust. Set aside.In medium bowl, sprinkle lemon juice over sliced apples; toss. Set aside. In a large saucepan, combine sugar,cornstarch and 1/2 tsp. cinnamon. Stir in raspberry liquid. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat; fold in drained rasberries and apples. Pour mixture into pastry-lined pan. To make lattice top, trim bottom crust even with edge of pie. Cut reserved pastry into 7 strips, 1 1/2 inches wide. If desired, use a pastry wheel to make a decorative edge on the strips. Place three strips evenly over filling. Place remaining four strips crisscross at a slight diagonal to the first three strips. Fold ends of the strips under the bottom crust and form stand-up edge. To create a scalloped edge, place left thumb and index finger about 3/4 inch apart on the inside of the raised edge. With right index finger, push pastry toward center to form a scallop shape. Repeat this pattern around the edge of the pie pan. Bake pie at 375 degrees F. for 40-50 minutes or until apples are tender and crust is brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Sprinkle lightly with confectioners' sugar. Makes 8 servings each with 308 calories, 15.3 g fat and 15 mg cholesterol.
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