Apple Raspberry Pie

1.In a large bowl, mix together the sliced apples, raspberry jam, granulated sugar, flour, cinnamon, and salt until well combined.

2.In a separate bowl, combine the all-purpose flour and salt for the pie crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

3.Gradually add the ice water, 1 tablespoon at a time, mixing the dough with a fork. Continue adding water until the dough comes together and can be formed into a ball.

4.Divide the dough in half and shape each half into a flat disk. Wrap the dough disks in plastic wrap and refrigerate for at least 1 hour.

5.Preheat the oven to 375°F (190°C).

6.Remove one of the dough disks from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

7.On a lightly floured surface, roll out the dough into a 12-inch (30cm) circle. Carefully transfer the dough to a 9-inch (23cm) pie dish, pressing it into the bottom and up the sides of the dish.

8.Pour the apple raspberry filling into the prepared pie crust, spreading it out evenly.

9.Roll out the second dough disk into a 12-inch (30cm) circle and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.

10.Cut a few slits on the top crust to allow steam to escape during baking.

11.Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it loosely with aluminum foil.

12.Remove the pie from the oven and let it cool for at least 1 hour before serving. This allows the filling to set.