(POSTED: December 4, 2006)

Apple-Raspberry Pie

2 3/4   pounds assorted baking apples (such as Rome or Cortland), peeled, cored, and cut into
1/2-inch-thick slices    
6  ounces fresh or partially thawed frozen raspberries    
3/4  cup granulated sugar     
1/4  cup all-purpose flour, plus more for work surface     
1  tablespoon fresh lemon juice     
Pinch of salt     
Pate Brisee    
2  tablespoons unsalted butter, cut into pieces     
1  large egg yolk     
1  tablespoon heavy cream     
Fine sanding sugar, for sprinkling 
1.   Preheat oven to 375*F. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a
large bowl; set aside. 
2.   On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into
a 9-inch pie plate. Fill with apple mixture. Dot with butter. 
3.   On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch
round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 
3-inch slits in top crust. Refrigerate 20 minutes.
4.   Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until
crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).  Serves 8 to 10. 


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