Apple-Raspberry Pie



  1. 1 deep dish pie shell, for double crust pie (9-inch, thawed, not frozen)
  2. 1 cup raspberries (fresh, not frozen)
  3. 3 cups apples, Diced (NOT GRANNY SMITH, I used 2 Cups Fuji/1Cup Gala)
  4. 1 tablespoon lime juice
  5. 1 cup sugar
  6. 14 cup all-purpose flour
  7. vegetable oil or milk
  8. sugar


  1. Preheat Oven to 425F.
  2. Place bottom crust of pie into pan and place in oven for about 6-8 minutes.
  3. While bottom crust is in the oven, in a large mixing bowl, toss apples, sugar, lime juice, and flour and lastly berries until evenly coated.
  4. Try not to squish most of the berries, but a little squishing is ok.
  5. Carefully remove bottom crust from oven and pour filling into it.
  6. Place top crust on pie and crimp edges together; cut 1 inch slits or crosses for vents.
  7. Brush top crust with a little oil or milk and sprinkle with sugar.
  8. Cover edges with aluminum foil & place pie back into 425 oven for about 25 minutes.
  9. Reduce oven to 350 F, and continue to bake for about 30-35 minutes longer, or until crust is golden.