I got my first huge bag of Gravensteins this week (thanks Mom!) and they are my absolute favourite apple to both eat and to bake with. I know many people prefer to bake with apples that hold their form when baked, but to me, there is nothing better than a soft, flavourful baked apple dessert. Gravensteins are a crisp, tart apple when eaten fresh, but when they cook down, they get very soft and sweet.
Apple Raspberry Pie
Adapted from Martha Stewart
Pastry enough for a double crust pie (your own recipe or mine)
2 3/4 lbs Gravenstein apples, peeled and cored and thinly sliced (I had two ripe pears and subbed them for two of the apples)
6 oz fresh washed raspberries
3/4 cup white sugar
1/4 cup all-purpose flour (plus more for rolling out dough)
1 tbsp fresh lemon juice
pinch of salt
2 tbsp unsalted butter, cut into small pieces
1 egg white, beaten
Turbinado sugar for sprinkling on top (approx 2-3 tbsp)
Roll out bottom crust and fit into 9-inch pie plate (I prefer glass Pyrex pie plates). Put in fridge while prepping the fruit. In a large bowl, mix the apple (and pear) slices, raspberries, white sugar, flour, lemon juice and salt. Toss to combine and then pour into pie shell and sprinkle the butter pieces over the top of the fruit. Roll out the top crust and cover pie and trim and crimp edge as desired. Cut at least 4 good-sized vent slits into the top of the pie. Brush the pie with the beaten egg white and sprinkle with Turbinado sugar. Bake in a preheated 375 degree oven on the middle rack for approximately 70 minutes, or until fruit is cooked and bubbling through vents (yeah, you might want to put a foil lined baking sheet on the rack below the pie as it will bubble over… or like me, need to clean your oven).
Let cool at least an hour before digging in, and it is great by itself or with a scoop of French vanilla ice cream.