My favorite pie from my favorite pie shop is the Apple Berry Pie from the Snohomish Pie Company, which is a local small business pie shop that I absolutely love. Actually, the only “store bought” pie that I buy is from this shop. They have an apple berry pie with a crumb topping that is absolutely to die for.
This pie is inspired by that one, but without the crumb topping. Since it’s Christmas, I added a fun crust decoration to the top, you know, for festive purposes. This pie is the perfect amount of sweet and tart. You could use any berry really- blackberries would be good, or marionberries, even strawberries, maybe even blueberries.
Double pie crust (I use Crisco’s Deep Dish double pie crust recipe– you can use your favorite)
7 small granny smith apples, peeled and sliced thin
6oz fresh raspberries (or another berry)
1 cup granulated sugar
1 tablespoon cinnamon
1 tablespoon flour.
Preheat the oven to 375°. Peel and slice your apples and toss with the sugar, cinnamon, and flour. Gently fold in your berries and set aside.
Make your pie crust. Lay one crust in the bottom of a 9″ pie plate. Use a slotted spoon to place the filling inside, leaving most of the liquid in the bottom of the bowl (too much liquid will make your pie overflow in the oven) Cover with remaining pie crust and crimp crust. Make 3 one inch slits in the top of the pie crust. Brush with egg wash if desired (1 egg whisked with 3 tablespoons water) and bake for one hour on middle rack of the oven.
I like to set my pie pan in a jelly roll pan to keep my oven clean and catch any drippings- you could alternatively line the bottom rack of your oven with foil.