Apple and Raspberry Pie
8 servings
90 minutes
Apple-raspberry pie is a true delight for fruit pastry lovers. Its delicate shortcrust pastry encases a juicy filling of green apples and fragrant raspberries, creating a balance of sweetness and light tartness. The roots of the recipe delve deep into the traditions of Chinese cuisine, where fruits are often combined in desserts for flavor harmony. Orange zest adds fresh citrus notes, while butter provides creaminess. This pie can be served warm with a scoop of vanilla ice cream, enhancing its softness and richness of flavor. Perfect for cozy tea time or festive tables, it evokes delight from the very first bite.
1
Preheat the oven to 200 degrees.
2
Grease a 24 cm diameter pie pan with butter and dust with flour.
3
Divide the dough into 2 parts and roll out 2 circles. One, slightly larger, to cover the form with edges, the other to make a lid.
4
Peel the apples and remove the seeds, then slice them thinly. Cut the butter into small cubes as well.
- Green apples: 3 pieces
5
In a large bowl, mix apples with sugar, orange zest, and starch.
- Sugar: 150 g
- Orange zest: 1 teaspoon
- Cornstarch: 40 g
6
Line the greased pan with a large circle of dough and spread half of the apples on it, leveling it out. Evenly distribute the raspberries on top and cover with the remaining apples. Place cubes of butter on the apples.
- Green apples: 3 pieces
- Raspberry: 180 g
- Butter: 15 g
7
Cover with a second round of dough and tightly secure the edges.
- Shortcrust pastry: 400 g
8
Make several cuts on the surface of the pie.
9
Bake the pie for 40-45 minutes. After 20 minutes, brush the top of the pie with milk (or water) and sprinkle with a pinch of sugar.