foodie friday: apple and raspberry pie

i leave norway in a little over 1 week. i still have a freezer full of meat (inherited from a previous roommate) that i probably won’t eat, a jar of peanut butter, various pastas, frozen peas and spinach, assorted beans and 1 pound of coffee to finish off within the week. not to mention several packages of bullion. wish me luck. but by far, my favorite item in the cupboard is Marshmallow Fluff. seriously. i found it in sweden almost a year ago and was so excited to see it that i didn’t think twice. but i’m thinking now and wondering what the heck is a sane person to do with marshmallow fluff?!

back to foodie friday: i haven’t baked much (or cooked for that matter) these past months, but several months ago i offered a baking lesson to a friend for her birthday. she redeemed her gift this week and we decided to make an american apple pie. umm, i’ve never made a successful pie before. but i girded my loins, picked 7 large green apples from the garden and thawed a bag of raspberries i had picked earlier. unfortunately, i can’t share with you the crust recipe (the woman who originally gave it to me threatened my life if i ever passed it along), but it was an oil crust and was a-ma-zing. (many pie crusts call for butter, but oil crust is quicker to mix and easier to handle.) here is the filling:

apple pie filling:
7 large apples, peeled and cut into chunks (to keep the apples from turning brown, let them soak in cold water with a pinch of salt for just a few minutes.)
1 cup raspberries
1/4 cup granulated sugar
1/4 cup flour
dash of all-spice
dash or 2 of cinnamon
1 T brown sugar

mix together.
after you’ve rolled out your dough (the less you mix the dough, the easier it is to work with), lay the dough in the pie form and stab it with a fork several times to release any air underneath. add the apple/raspberry filling.
cut 1 or 2 T of butter and place on top of the filling
place remaining dough on top and pinch the sides together. lightly brush with milk and sprinkle a little sugar on top.

bake at 400 degrees for 45-50 minutes. the filling should be bubbling and the crust browned. if the crust browns too quickly, cover with foil.

serve warm with vanilla ice cream or vanilla sauce.

the pie was eaten so quickly, i didn’t even have time to take a picture. but it was pretty fantastic. great job, lucy!


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