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Raspberry Apple Pie
Scatter Vegan Sweets, Wendy Gabbe Day
A wonderful tart-sweet variation on apple pie. The original recipe had sugar but I left it out and really liked it this way!
6 medium apples (about 6 cups sliced)
470 ml2 c. raspberries, fresh or frozen (thawed)
30 ml2 T. arrowroot or cornstarch
15 ml1 T. lemon juice
5 ml1 tsp. cinnamon
Follow the directions for a double recipe Basic Pie Crust (GF)
Preheat oven to 350 F.
Peel, core and slice the apples. Place in a large mixing bowl.
Stir in the raspberries, arrowroot, lemon juice and cinnamon.
Spoon the filling into the bottom crust. Slide the top crust over the pie and seal the edges. Cut a few slits in the top.
Cover with foil and bake 40 minutes. Uncover and bake another 20-25 minutes or until golden brown.
Let the pie cool slightly before serving.