Apple-Raspberry Pie With Layered Crust

I love the look of a layered top crust on fruit pies—it's super simple to do, just cut out pie dough with cookie cutters and layer it on top of the filling in concentric circles using egg wash as glue. This was one of my favorite flavor combination from Briermere Farms growing up. It's sweet, tart and totally delicious. I hope you enjoy xo
APPLE-RASPBERRY PIE

SERVES: 8 to 10

FOR THE CRUST

2½ cups all purpose flour, plus more for dusting 

1 teaspoon salt 

2 teaspoons sugar

2 sticks very cold unsalted butter, cut into pieces

1 egg yolk

1 tablespoon heavy cream

Coarse sanding sugar, for sprinkling

FOR THE FILLING

3 pounds apple, peeled and sliced ½-inch thick

8 ounces fresh raspberries

1 cup sugar

¼ cup all-purpose flour

Juice of ½ lemon

Pinch of salt

Pinch of ground ginger

1. Make the crust: Pulse the flour, salt and sugar in a food processor until combined. Add the butter and pulse until it resembles coarse meal. With the motor running, drizzle in 5 to 7 tablespoons ice water until the dough sicks together when you press it between your fingers gently. 

2. Turn half of the dough out onto a large piece of plastic wrap; use the plastic wrap to help you press the dough into a flat disk. Repeat with the remaining dough on another piece of plastic wrap. Refrigerate for at least 1 hour before using or freeze for up to 3 months. 

3. Roll 1 disk dough out to ⅛-inch-thick on a lightly floured surface. Ease into a 9-inch pie plate; trim the excess dough and fold the edges under. Cover loosely with plastic wrap and refrigerate until ready to use. Roll out the remaining dough to ⅛-inch-thick and cut into shapes with a cookie cutter. Transfer to a parchment lined baking sheet and refrigerate until ready to use.

4. Make the filling: Toss the apples, raspberries, sugar, flour, lemon juice, salt and ginger in a bowl; set aside. 

5. Assemble the pie and crust: Whisk the egg yolk and heavy cream together in a small bowl. Remove the pie plate from the refrigerator and crimp and/or smooth the edges as desired. Fill with the apple mixture and begin layering the pie crust pieces over the filling in a concentric circle, overlapping the pieces slightly and using the egg-cream mixture as glue. Lightly brush the finished crust with the egg-cream mixture and sprinkle generously with sanding sugar. Bake until the filling is bubbly and the crust is golden, about 1 hour 15 minutes (cover the crust with foil if it browns too quickly). Let cool 6 hours before slicing and serving. Fabulous with vanilla ice cream!

[Photograph by Kat Teutsch; Food Styling me! Erin Phraner]