(for the dough)
2 1/2 cups all-purpose flour
1 t kosher salt
1 cup cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice-cold water
(for the filling)
1 1/2 lbs. (about 3 medium) Gala apples, peeled and cut into 1/2" pieces
1 cup fresh raspberries
1/2 cup granulated sugar
1 T fresh lemon juice
3/4 t apple pie spice
pinch of kosher salt
1/4 cup all-purpose flour
1 large egg
1 T water
1 T turbinado sugar
[how to make]
(for the dough)
*In bowl, combine flour and salt.
*Add butter and cut in, using 2 forks, until butter is in large pea-size chunks.
*Drizzle ice water over flour and gently mix with hands just until no dry patches remain and mixture holds together when squeezed.
*Divide dough in half; wrap each half with plastic wrap and flatten into disks.
Chill 1 hour to 24 hours.
*Preheat oven to 425 degrees.
*Working with 1 disk at a time on lightly floured work surface.
*Roll dough to 1/4" thick.
*Cut into six 4" rounds; reserve scraps.
*Press dough rounds into cups of 12-cup standard-size muffin pan.
*Roll out scrape to 1/4" thick; cut into strips, 1/3" thick by 3" long; place on baking sheet.
*Chill muffin pan and strips.
(for the filling)
*In large bowl, toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour.
*Transfer to muffin cups, packing apples in tightly and dividing evenly among cups.
*Use strip to form lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed.
*Whisk together egg and water in bowl.
*Lightly brush lattice strips with egg mixture.
*Sprinkle pies with turbinado sugar, dividing evenly.
*Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes.
*Let cool completely in pan.
-makes 12-
Note: I adapted the recipe from "Womansday" magazine.
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