A deliciously easy, amazingly surprising pie with the taste of summer, using only fresh fall apples. A beautiful blend of apples with a great, slight tart taste.
1 package of refrigerated pie crusts (2 individual pie crusts)
4 cups (4 medium) sliced, peeled apples (NOT Granny Smith)
1 (10-oz.) pkg. frozen red raspberries, thawed and drained
1 cup + 2 pinches of Sugar
3 tablespoons All-Purpose Flour
1.) Heat oven to 400ºF. Make pie crusts as directed on package for two-crust pie using 9-inch pie pan.
2.) In large bowl, combine all filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Sprinkle the 2 pinches of sugar evenly over the top of the crust.
3.) Bake 35 to 45 minutes or until apples are tender and crust is golden brown. Cover edge with strips of foil after 15 minutes of baking to prevent excessive browning.