Almond Raspberry Apple Pie
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon apple pie spice (in spice aisle)
- 1/4 teaspoon salt
- 5 Granny Smith apples, peeled, cored, sliced
- 1 tablespoon lemon juice
- 2 cups raspberries
- 1 double pie crust, homemade or store-bought
- 1-7oz box Odense Almond Paste
- 2 tablespoons butter
- Milk and sugar for crust
Apples and raspberries cooked together produce a lovely sweet and tart combination. A tasty layer of Odense Almond Paste accentuates their flavors.
Time
25 minutes to assemble
60 minutes to bake
Total time: 1 hour and 25 minutes
60 minutes to bake
Total time: 1 hour and 25 minutes
Yield
8 servings
Directions
- Preheat oven to 400°F. Adjust oven rack to lowest position.
- In a medium sized bowl mix together sugar, flour, apple pie spice and salt. Add apples and lemon juice. Mix well. Add raspberries and combine gently.
- Roll out crust and line a 9 inch pie plate. Shape Almond Paste into a flat disk and place between wax paper or on a floured counter. Roll out to a 9 inch circle and press into bottom and up sides of crust.
- Fill pie shell with fruit mixture and dot with butter.
- Roll out second crust. Cut vents and cover apples. Roll edges under and flute.
- Lightly brush crust with milk and sprinkle with sugar.
- Bake for 20 minutes. Reduce heat to 375°F and bake 40 minutes more, or until juices bubble up. If top is browning too quickly, tent with foil so crust stays crispy.
- Cool pie on wire rack for 1 hour before cutting.