Apple raspberry pie + A giveaway! #BakeWithStyle

tender flake apple raspberry pie

What makes a good dinner guest? Someone who shows up on time, brings a bottle of wine and offers to help with the dishes? Yes those are all nice, but what I really appreciate is someone who tries a bit of everything and finds something to like. And for that, my father-in-law is the best guest. He’s coming up this weekend for Thanksgiving and my heart is already happy knowing that whatever we make, he’ll probably enjoy. Especially if it’s in the form of a pie. And if he tells me it tastes just like something his mother used to make? Well that’s just the biggest compliment right there. Something tells me he’s going to like this apple raspberry pie, and I hope you will too. Serve it for Thanksgiving as an alternative (or in addition to) pumpkin. It’s easy as, well, pie!

Yes I use Tenderflake frozen pie crusts. And I don’t think there’s any shame in that. They’re delicious, they’re affordable and they save me a tonne of time in the kitchen.

tenderflake pie uncut 2

And clearly they make a great pie.

tender flake cutting pie 3

tender flake close up 3

tenderflake full pie 2

Are you hosting Thanksgiving, or will you be someone’s great guest?

Apple Raspberry Pie

Ingredients

1 pkg Tenderflake 9″ ready-to-bake frozen pie shells (there’s two in a box)

4 to 6 apples (we used Cortland)

1 to 1.5 cups raspberries

1/4 cup brown sugar

zest of 1/2 an orange

3 tbsps lemon juice

1 tsp cinnamon

1/2 tsp nutmeg

dash of salt

one egg

Directions

Preheat oven to 350 degrees F. Remove pie shells from freezer and set on the counter (in their tins) to thaw while you prepare the filling.

Slice apples into a large bowl. (Peel apples if desired. I like to leave the peels on.) Add the brown sugar, orange zest, lemon juice, cinnamon, nutmeg and salt and stir until ’til the apples are well coated with the spices, sugar and juice. Toss in the raspberries and give it another stir.

Pour the fruit into a thawed pie shell (I put the shell into my own tin) and carefully turn the other pie shell upside down over the filling for the top crust. Remove the pie tin from the top crust. (You can do it the other way around and remove the top crust from the tin and then lay it over the filling but I find the former easier.) Press both crusts together around the outside edge until fully sealed.

Crack the egg into a small bowl and whisk until the white and the yolk are fully combined to make an egg wash. Brush over the top pastry and around the edges.

(To make a design for the top you’ll need another thawed crust. Cut the pastry into desired shapes and moisten the top crust with water to adhere your shapes to the crust. Brush with egg wash.)

Bake for 45 to 50 minutes or until the top crust is golden brown.

Giveaway!

To help you bake with style throughout the fall, I’m giving away five Tenderflake full value coupons, valid for any frozen Tenderflake product. (Total value approximately $25.) To enter to win, leave a comment below telling me what you’ll bake with Tenderflake. For additional entries, tweet the following and post a link to your tweet in the comments (feel free to tweet once per day, leaving one separate comment per tweet): Enter to win 5 @TenderflakePie FPCs from @trysmallthings and #BakeWithStyle! http://wp.me/p4xBed-H6 CAN 10/22. Open to Canadian residents 18+, excluding Quebec. Contest closes October 22 at midnight, EST.

Good luck everybody! Go get your bake on!

Update October 25: Congratulations to the winner, Lillian B.

I partnered with Tenderflake for this post, however all opinions and ideas (and of course the recipe!) are mine. I love sharing my favourite products with my readers. 

338 thoughts on “Apple raspberry pie + A giveaway! #BakeWithStyle

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