APPLE RASPBERRY CRUMB PIE
This deliciously sweet pie also has healing benefits. Apples help support your Lung function, and the red color of raspberries supports your Heart. Your Stomach loves warmth! The warming essence of ginger and cinnamon give an extra boost to your Stomach function. So go ahead, have another slice of pie!
This deliciously sweet pie also has healing benefits. Apples help support your Lung function, and the red color of raspberries supports your Heart. Your Stomach loves warmth! The warming essence of ginger and cinnamon give an extra boost to your Stomach function. So go ahead, have another slice of pie!
[cooked-sharing]
1- 9" prepared pie crust
3 Granny Smith apples, peeled and cored
6 Gala apples, peeled and cored
Juice from 1/2 lemon
1/3 cup brown sugar
Seeds from 1 vanilla bean
1 Tablespoon quick cooking granulated tapioca
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
12 ozs raspberries, fresh or frozen
For the Crumb Topping:
1 stick unsalted butter, cut into small pieces
1-1/4 cup flour
3/4 cup brown sugar
1/2 teaspoon cinnamon
1Preheat the oven to 350°.
2Poke holes in the pie crust and par cook it for about 10 minutes.
3Meanwhile, cut each apple into quarters. Then cut each quarter into about 5 smaller wedges. To prevent browning, add lemon juice.
4Then add the brown sugar, vanilla bean seeds, tapioca, ginger, and cinnamon to the apples. Mix well.
5Add the raspberries and mix gently to incorporate.
6Spoon the fruit mixture into the prepared crust. Set aside.
7Make the crumb topping by mixing the flour, cinnamon, and brown sugar in a shallow bowl. Work the butter into the other ingredients with your hands until small to medium-size crumbs form.
8Cover the pie with the crumb topping. Place pan on cookie sheet and bake for one hour.
9Let sit at room temperature for one hour to set before serving. Enjoy!
Ingredients
1- 9" prepared pie crust
3 Granny Smith apples, peeled and cored
6 Gala apples, peeled and cored
Juice from 1/2 lemon
1/3 cup brown sugar
Seeds from 1 vanilla bean
1 Tablespoon quick cooking granulated tapioca
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
12 ozs raspberries, fresh or frozen
For the Crumb Topping:
1 stick unsalted butter, cut into small pieces
1-1/4 cup flour
3/4 cup brown sugar
1/2 teaspoon cinnamon
Directions
1Preheat the oven to 350°.
2Poke holes in the pie crust and par cook it for about 10 minutes.
3Meanwhile, cut each apple into quarters. Then cut each quarter into about 5 smaller wedges. To prevent browning, add lemon juice.
4Then add the brown sugar, vanilla bean seeds, tapioca, ginger, and cinnamon to the apples. Mix well.
5Add the raspberries and mix gently to incorporate.
6Spoon the fruit mixture into the prepared crust. Set aside.
7Make the crumb topping by mixing the flour, cinnamon, and brown sugar in a shallow bowl. Work the butter into the other ingredients with your hands until small to medium-size crumbs form.
8Cover the pie with the crumb topping. Place pan on cookie sheet and bake for one hour.
9Let sit at room temperature for one hour to set before serving. Enjoy!
APPLE RASPBERRY CRUMB PIE
