Ingredients
1 cup sugar3 tablespoons quick-cooking tapioca3 cups coarsely chopped peeled tart apples3 cups fresh or frozen raspberriesDough for double-crust pie2 tablespoons butter1 large egg, lightly beaten, optional
Preparation
Preheat oven to 375°. In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, on a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
Spoon filling into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, brush with egg and sprinkle with additional sugar.
Bake until crust is golden brown and apples are tender, 45-55 minutes. Cool on a wire rack.
