Fall brings Pie! It just feels like Pie Season, Or maybe that’s just me. Either way, I love making pies! This simple Pie is for the bakers that don’t want to bother with measuring it out to fit perfect in it’s pan, or crimp edges and make it look perfect. This is a free form pie, one you just fold the sides up and over and let it bake on a baking sheet.
Doesn’t it look yummy?It is, that I can promise you!
This came from Land O’Lakes recipes.
Rustic Apple Raspberry Pie
*I suggest getting the topping ingredients put together and set aside, the sugar mixture as well (just don’t cut the apples yet as they could start turning brown ) for the filling put together, and set aside as well. That way it can come together as soon as the crust is finished. *
2 cups flour
1/4 teaspoon salt
2/3 cup cold butter cut into chunks
4-5 tablespoons cold water
3/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 med. sized apples or 4 cups peeled and sliced apples.
1 cup fresh raspberries
2/3 firmly packed brown sugar
1/2 cup flour
1/2 cup uncooked quick cooking oats
1/3 cup cold butter cut into chunks
Heat the oven to 400F. Crust directions– Combine 2 cups flour and salt in a large bowl. Cut in the 2/3 cold butter with pastry blender or fork till it resembles coarse crumbs. Stir in enough water (1 tablespoon at a time) till the flour is moistened. Shape into dough ball, flatted slightly on lightly floured surface. Roll the dough out into a 15×12 inch rectangle. (Really mine wasn’t perfect at all, I just rolled it out as evenly as possible) Fold in half and transfer to ungreased baking sheet, unfold carefully.
Working with the Filling – If you already combines the sugar mixture, now is the time to cut the apples and drop in the raspberries. mix gently till the filling covers the fruit. Pile fruit onto the crust leaving about 1-1/2 inch around all the sides.
Topping directions– Combine brown sugar, flour, and oats in a bowl. Cut in the cold butter, and mix till it resembles course crumbs. Sprinkle over the fruit. Fold the edges of the crust over the fruit and topping. You’ll be making a square , make sure the sides are all pinched and sealed. Brush the edges with water and sprinkle with coarse sugar.
Bake for 35-40 minutes or until the crust is golden brown or the juice is bubbling. Cover with foil if the crust is burning too quickly.
Serve warm, and if desired, which I know many of you will , serve with a scoop of Vanilla ice cream.
Also, try not to eat it all!