Apple-Raspberry Pie

Ingredients

• 1 teaspoon cinnamon 
• 1 large eggs lightly beaten
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest 
• 1  all you classic pie crust 
• 3 tablespoons quick-cooking tapioca 
• 2 cups raspberries unsweetened frozen dry thawed
• 8 cups to 5 golden delicious apples cored peeled sliced
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Make pastry as directed, pulsing in 2 Tbsp. sugar with flour and salt. Form dough into 2 disks. Wrap in plastic; chill for at least 1 hour.
2. Preheat oven to 400F; place rack in bottom third of oven. Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar.
3. Roll out each dough disk into 12-inch circle.
4. Transfer 1 to a 9-inch pie plate. Trim edges. Spoon in filling.
5. Place second disk over filling. Trim edges, leaving a 1-inch overhang. Fold top edges under; crimp to seal.
6. Cut vents in top. Lightly brush crust with beaten egg; sprinkle with 2 Tbsp. sugar.
7. Place on baking sheet; bake until filling bubbles and crust is golden, about 1 hour.
8. Let cool before serving.