Apple-Raspberry Pie

Ingredients

• 2 tbsp. all-purpose flour, plus more for surface
• 1 recipe Basic Pie Dough
• 1/4 c. raspberry jam
• 2 tbsp. granulated sugar
• 1 tsp. pure vanilla extract
• 1/4 tsp. Kosher salt
• 2 1/2 lb. Granny Smith, Golden Delicious, or Pink Lady apples, peeled and thinly sliced
• 1 c. frozen raspberries
• Egg wash, for brushing crust
• Raw sugar, for sprinkling

Instructions

1. Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle. Transfer to a 9-inch pie plate; trim overhang to 1-inch.
2. Whisk together flour, jam, granulated sugar, vanilla, and salt. Add apples and raspberries; toss to coat. Transfer to pie plate. Freeze 15 minutes.
3. On a lightly floured surface, roll remaining disk of dough to a 12-inch circle. Cut into 1 1/2-inch strips; discard trimmings. Weave strips into a lattice pattern over fruit. Fold bottom overhang over lattice edges and crimp to seal. Brush dough with egg wash; sprinkle with raw sugar. Freeze 15 minutes.
4. Bake, on a baking sheet, until golden and bubbling, 60 to 75 minutes. Cool, on a rack, at least 4 hours.