-
1
Preheat oven to 375F (190C)
-
2
Press half of the dough into prepared pie plate (see Notes).
-
3
Divide second piece of dough into 8 individual pieces and flatten into 3-inch (5 cm) circles.
-
4
Set pieces aside on a piece of parchment paper.
-
5
Alternatively, you can press or roll the second piece of dough into one solid circle to top pie.
-
6
Place pie plate in refrigerator for 10 to 15 minutes to chill while you prepare the filling.
-
7
Filling: In a large bowl, gently combine apples, raspberries, sugar, flour, lemon juice and liqueur.
-
8
Transfer filling to prepared bottom crust, mounding in center.
-
9
Place pastry circles on top of fruit, slightly overlapping pieces to decoratively top pie.
-
10
(The entire top will not be covered.
-
11
You will see the fruit between circles.)
-
12
Lightly lift edges of circles where they touch and brush with a dab of water to adhere together.
-
13
With the point of a sharp knife, slash a few vents in top of pastry to allow steam to escape during baking.
-
14
Lightly brush pastry with cream and sprinkle with sugar.
-
15
Place pie plate on baking sheet and bake in preheated oven for about 1 hour and 20 minutes or until top is nicely browned and juices are bubbling and look thickened.
-
16
If pie starts to get too brown before its finished baking, cover loosely with a piece of tented foil.
-
17
Let cool on a wire rack for 1 hour before serving.
