This Thanksgiving Apple Pie Recipe includes apples, raspberries and blueberries, or substitute any berries to make the best pie for Thanksgiving, Christmas or anytime!
If you have sliced strawberries or blackberries on hand, they will work well for this recipe as well. Served warm or at room temperature, with a dollop of whipped cream or ice cream, this pie is sure to please!
pastry for double crust pie
3/4 cup granulated sugar
1/4 cup plus 2 tbsp. all-purpose flour
1/8 tsp. salt
1 cups raspberries, fresh or frozen raspberries
1/2 cup blueberries, fresh or frozen blueberries
2 1/2 cups cored, peeled, sliced apples
few drops of lemon juice
1 tbsp. butter
1 egg, beaten
Whisk together the sugar, flour and the salt in a bowl until well combined.
In another bowl, combine the raspberries, blueberries, and the apples. Add a few drops of lemon juice and toss gently, so as not to break up the fruit too much.
Transfer the pastry for the bottom pie crust into the pie baking dish.
Sprinkle about 1/3 of the flour mixture in the bottom of the pie crust.
Add about one half of the fruit mixture to the pie crust.
Top with the remaining 1/3 of the flour mixture.
Cut the butter into small pieces and distribute over the top of the fruit.
Dampen pie crust edges with water or the egg mixture.
Add the second pie crust on top of the fruit.
Trim edges and cut slits in the top, and a tiny hole in the center, of the top pie crust for "vents".
Using a pastry brush, apply the beaten egg over top of the pie crust. Be sure to include the edges; this will help to seal in the fruit juices when baking the pie.
Bake pie at 350° F for about 1 - 1/4 hours, or until the fruit juices begin to bubble through the "vents".
Add a pie crust shield after the pie has baked for about 30 minutes, to help prevent the edges from becoming too dark or burning.
Enjoy this Thanksgiving Apple Pie!
Don't have a Pie Crust Shield? No problem, you can easily make one out of foil paper.
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