APPLE RASPBERRY PIE

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Apple Raspberry Pie image

I created the recipe because I found a spot in the woods while camping where delicious, wild raspberries were growing. I came home and picked apples off our tree and decided to put them together since I had never used raspberries in cooking before. WOW was that a great idea. The two combined creates a delicious pie that you and your family won't be able to resist.

Provided by OrganicGal

Categories     Dessert

Time 1h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

1/3 cup shortening
1/3 cup butter
2 cups flour
1/3 cup boiling water
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups granny smith apples (peeled, cored and sliced)
2 cups fresh raspberries
1 tablespoon cinnamon
1 tablespoon vanilla
1 1/2 tablespoons butter
1 1/2 cups Splenda granular (or 3/4 cup of sugar)
1 tablespoon flour

Steps:

  • Crust first: Mix shortening, butter and flour.
  • Add boiling water, salt and baking powder - mix well.
  • Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.).
  • MEANWHILE -- WE'LL WORK ON THE FILLING.
  • Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries.
  • Line your pastry pan with one dough, and heap filling into it.
  • Sprinkle the 1 tbsp of flour on top - do not mix inches
  • Dot the filling with the 1 1/2 tbsp of butter.
  • Cover with topping crust, make slits to allow steam to escape.
  • Bake at 350 for 1 hour.
  • Serve hot with ice cream with your family!

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