Raspberry-Apple Pie

Submitted by: Ken Logsdon (recipe from: Felixstowe, Suffolk, England)

My Food Story:

My first taste of raspberry-apple pie was at Hotel Orwell, Felixstowe, Suffolk, England, circa 1980 on our first trip abroad. I didn’t ask for the recipe but through trial and error my wife Lynnette came up with one. It is our Thanksgiving/Christmas/ Birthday pie and is always served with good memories on the side.

Raspberry-Apple Pie

(Serves 8 people)
Source: inspired by similar dish at Hotel Orwell (Felixstowe, Suffolk, England)

Ingredients 

• Your favorite unbaked pastry shell for two-crust 9” deep dish pie shell

• Filling:

  • 6 large granny smith or jonathan apples (or other flavorful baking apple), peeled, cored and sliced

  • 10-12 oz. frozen unsweetened raspberries

  • Juice of 1 large lemon

  • 1/3-1/2 cup sugar (I tend to use the lesser amount because I prefer a tart pie.)

  • 4 tablespoons tapioca flour (thickens clear which is the advantage over regular flour)

  • ½-1 tsp ground nutmeg, to taste

  • ½-1 tsp ground cinnamon, to taste

Instructions:

Bake in 425 degree oven X 15 min, then lower temperature to 350 for 45-50 min. You may want to cover edges for the first 15 min to prevent them overbaking.Best served with whipped cream.

When whipping, I like to add enough vanilla for a distinct vanilla taste, a dash or two of cinnamon and not too much sugar.