Apple Raspberry Pie

The recipe is courtesy of Martha.

Serves 8 to 10

CRUST:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1 cup cold plus 2 tablespoons unsalted butter, cut into small pieces
- 1/2 cup plus 1 to 2 teaspoons ice water

1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds).
2. Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days). Pate Brisee Walnut Variation: Make recipe as directed, substituting 3/4 cup ground walnuts for 3/4 cup flour.

PIE:
- 2 3/4 pounds assorted baking apples
- 6 ounces fresh or partially thawed frozen raspberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour, plus more for work surface
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- Fine sanding sugar, for sprinkling

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).