Enjoy this delicious apple and raspberry pie baked with Pillsbury® refrigerated pie crusts – perfect for a dessert.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups sliced peeled cooking or baking apples (3 large)
teaspoon grated orange peel
container (6 oz) fresh raspberries (about 1 cup)
tablespoon cold butter or margarine, cut into small pieces
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
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.
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.
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.
Frozen unsweetened raspberries can be substituted for the fresh berries. Do not thaw first. Bake at 375°F for 65 to 75 minutes.
Tart apples, such as Granny Smith or Haralson, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.