Apple-Raspberry Pie

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

5

cups sliced peeled cooking or baking apples (3 large)

3/4

cup sugar

1/4

cup cornstarch

1

teaspoon grated orange peel

1

container (6 oz) fresh raspberries (about 1 cup)

1

tablespoon cold butter or margarine, cut into small pieces

1

teaspoon sugar

• 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
• 2 In large bowl, toss apples, 3/4 cup sugar, the cornstarch and orange peel. Spoon half of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
• 3 Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
• 4 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown, removing foil during last 15 minutes of baking. Cool at least 1 hour before serving.