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the appetizer:

For holiday events or tasty everyday desserts, The Complete Book of Pies by Julie Hasson shows you how to make recipes like Apple Raspberry Pie; Perfect Pumpkin Pie; and Rum Pecan Pie.

I Love Desserts

Apple Raspberry Pie

 

Apple Raspberry Pie

Vegan Friendly

Serves 8

 

One afternoon, after months of pie making, my son asked me if he could help me make a pie. No problem! This is the pie that we came up with, which is easy to make, very juicy and oh-so-delicious!

Preheat oven to 375°F (190°C)
9-inch (23 cm) glass pie plate, greased
Rimmed baking sheet

  • 1 recipe Sweet Oil Pastry Dough (recipe below)

Filling

  • 3 large Granny Smith apples, peeled, cored and thinly sliced
  • 2 cups (500 mL) frozen raspberries
  • 2/3 cup (150 mL) granulated sugar
  • 3 tbsp (45 mL) all-purpose flour
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) raspberry-flavored liqueur
  • Cream, milk or soy milk
  • Coarse or granulated sugar

1. Press half of the dough into prepared pie plate (see Tips). Divide second piece of dough into 8 individual pieces and flatten into 3-inch (7.5 cm) circles. Set pieces aside on a piece of parchment paper. Alternatively, you can press or roll the second piece of dough into one solid circle to top pie. Place pie plate in refrigerator for 10 to 15 minutes to chill while you prepare the filling.

2. Filling: In a large bowl, gently combine apples, raspberries, sugar, flour, lemon juice and liqueur. Transfer filling to prepared bottom crust, mounding in center.

3. Place pastry circles on top of fruit, slightly overlapping pieces to decoratively top pie. (The entire top will not be covered. You will see the fruit between circles.) Lightly lift edges of circles where they touch and brush with a dab of water to adhere together. With the point of a sharp knife, slash a few vents in top of pastry to allow steam to escape during baking. Lightly brush pastry with cream and sprinkle with sugar.

4. Place pie plate on baking sheet and bake in preheated oven for about 1 hour and 20 minutes or until top is nicely browned and juices are bubbling and look thickened. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let coolon a wire rack for 1 hour before serving.

Tips

The dough should be pressed into the pan right after making. It shouldn't sit around or be chilled first.

If you're in a hurry, you can substitute purchased unbaked pastry dough for the oil pastry. This is an easy pie to bake with kids.

 

Sweet Oil Pastry Dough

Vegan Friendly

Makes enough dough for two 9-inch (23 cm) single-crust pies
Two 9-inch (23 cm) glass pie plates, greased

This is an easy crust recipe to throw together quickly, without the need to cut in butter or chill any of the ingredients. In fact, it's a one-bowl wonder. This is a perfect recipe to use with a pie press (see page 8 of the book), although you might need to add a touch more liquid to press properly.

  • 2-1/4 cups (550 mL) all-purpose flour
  • 1 tbsp (15 mL) granulated sugar
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) vegetable oil (see Tips)
  • 4 to 6 tbsp (60 to 90 mL) orange juice, milk or soy milk

1. In a large bowl, mix together flour, sugar and salt. Add oil and 4 tbsp (60 mL) orange juice, stirring with a fork until flour is evenly moistened. If mixture is still too dry to work with your hands, add 1 to 2 tbsp (15 to 25 mL) more orange juice until moist clumps form. Divide dough in half.

2. With your hands, press half of the dough evenly on the bottom and up the side of each pie plate. With the tines of a fork, score the edge of pastry.

3. Fill and bake according to recipe directions (see Tips).

Tips

Use a light-flavored oil, such as canola oil. Olive oil would not make a good replacement unless you're making a savory pie.

The dough should be pressed into the pan right after making. It shouldn't sit around or be chilled first.

This soft-textured dough doesn't work well for a prebaked crust. It is best used for a pie that requires an unbaked crust.

 
  • from:
    The Complete Book of Pies
  • by Julie Hasson
  • Robert Rose Books 2008
  • Paperback; $24.95
  • ISBN: 0778801918
  • ISBN-13: 978-0-7788-0191-7
  • Recipe reprinted by permission.

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This page created November 2008


 


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