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1
To prepare pastry dough, combine flour, sugar, salt, and butter in bowl of a food processor; pulse until mixture resembles coarse meal.
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2
Blend yolk and water in a small dish; add to processor.
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3
Pulse to combine mixture.
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4
Divide dough in half.
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5
Shape into disks.
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6
Wrap in plastic and chill for 1 hour (or overnight).
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7
Roll out half of dough into a 15-inch circle.
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8
Place in round, shallow glass 10-inch baking dish.
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9
Trim overhang to 1-1/2 inches.
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10
Roll remaining half of dough into 12-inch circle.
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11
Using a pastry wheel, cut into 1-inch strips.
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12
Transfer to a baking sheet lined with wax paper and refrigerate.
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13
To prepare filling, preheat oven to 450 degrees.
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14
Roll out almond paste between 2 pieces of wax paper to 9-inch circle.
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15
Remove paper.
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16
Place over pastry in baking dish.
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17
Combine sugar, flour and allspice in a large bowl.
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18
Add apple slices.
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19
Toss.
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20
Spoon half of apple mixture into pie shell.
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21
Sprinkle with half of the raspberries.
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22
Repeat with remaining apples and raspberries, scraping in any remaining sugar mixture and spreading fruit to make level.
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23
Place lattice strips on pie, spacing about 1-1/2 inches apart; trim off excess.
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24
Turn up overhang and crimp edge of crust.
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25
Place pie on baking sheet; brush pastry with milk.
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26
Tent with foil.
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27
Bake in oven for 15 minute, then reduce temperature to 375 degrees.
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28
Bake for 1 hour or until apple are tender, removing foil during last 10 minutes to brown crust, if needed.
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29
Cool slightly on wire rack, then serve warm.
