 Apple-Raspberry Pie
2 3/4 - pounds assorted baking apples. Peeled, cored, and cut to 1/2 inch slices.
6 - ounces fresh or thawed raspberries
3/4 - cup granulated sugar, little extra to sprinkle on crust.
1/4 - cup all-purpose flour
1 - tablespoon fresh lemon juice
Pinch of Salt
Pate Brisee (Crust) recipe follows
2 - tablespoons unsalted butter, cut into pieces
1 - large egg yolk
1 - tablespoon heavy cream
Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
On a lightly floured surface, roll out 1 disk of Pate Brisee 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.
On a lightly floured surface, roll out 1 disk of Pate Brisee to 1/8 inch thick. Cut into a 12 inch round. Drape over filing. 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 for 20 minutes.
Whish egg yolk and cream in bowl; brush over top crust. Sprinkle with 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 to quickly. Transfer to wire rack; let cool 4 hours.
Pate Brisee - crust
3 - cups all purpose flour
1 - tablespoon sugar
1 1/4 - teaspoon salt
1 - cup cold butter plus 2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 1 to 2 tablespoons ice water
Pulse flour, sugar, and salt in food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow steady stream through feed tube until dough just comes together. (no longer than 30 seconds)
Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days).
Enjoy! | 
Setting a Holiday Table 
