Apple-Raspberry Pie - Restaurant Association of Nova Scotia

Name: Apple-Raspberry Pie - Restaurant Association of Nova Scotia
Ingredients: 2 3/4 pounds assorted baking apples (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices; 6 ounces fresh or partially thawed frozen raspberries; 3/4 cup granulated sugar; 1/4 cup all-purpose flour, plus more for work surface; 1 tablespoon fresh lemon juice; Pinch of salt; Pate Brisee; 2 tablespoons unsalted butter, cut into pieces; 1 large egg yolk; 1 tablespoon heavy cream; Fine sanding sugar, for sprinkling

rans.ca

Ingredients 2 3/4 pounds assorted baking apples (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices 6 ounces fresh or partially thawed

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Cooking tools:

Rolling pin
Pie dish
Apple corer
Peeler
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Whisk
Pastry brush
Aluminum foil
Cooling rack
Oven
Refrigerator

Ingredients

2 3/4 pounds assorted baking apples (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
Pate Brisee
2 tablespoons unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling