Mini Apple Raspberry Pies

Our family's been make an annual pilgrimage to the apple orchards in the North Georgia mountains every Fall for 14 years.  😳 We're loyal to the BJ Reese Orchard which was the first orchard that we stumbled upon back in 2006.  We've been going for so long now that it just doesn't feel like Fall until we spend a Saturday in the middle of the apple orchard.  🍎🍏

The very first time that we picked apples, Ben hoisted Courtney up on his shoulders so that she could reach the very best apples at the top of the tree.  That tradition has continued every year.  How many more years do you think he'll be able to lift her up on his shoulders?  😬😳

The BJ Reese apple orchard today hardly looks anything like it did 14 years ago.  We've watched them add apple cannons, petting farms, exotic animals, zip lines, wagon rides, pig races, corn mazes, cow milking and acres and acres of more apple trees. 🌳  It's amazing to see how much this orchard has grown and expanded.  ​

Our annual apple orchard visit is one of my favorite days of the year and a close second is the apple pie baking day that follows.  Every year, even though I try and hold back, we end up picking far more apples and filling our car with more bags of apples than we could possibly eat.  Our over-picking may be the result of getting caught up in all the excitement of being at the orchard but rest assured, that precious fruit doesn't go to waste.  I've become the master of assembling apple pies and storing them in my freezer for Thanksgiving and Christmas. 🥧 These mini apple raspberry pies are a great little addition to my annual freezer pie collection.  

Mini Apple Raspberry Pies
1 recipe pie dough
​1 1/2 lb. (about 3 medium) Honeycrisp apples, peeled and sliced 
1 c. fresh raspberries
1/2 c. granulated sugar
1 tbsp. fresh lemon juice
3/4 tsp. apple pie spice
Pinch kosher salt
1/4 c. all-purpose flour, spooned and leveled
1 large egg
1 tbsp. water
1 tbsp. turbinado sugar

Roll out pie dough to 1/8" thickness.  Cut into 12 four inch rounds. 

Press rounds into 12 standard size muffin cups. Chill.

Roll out pie dough scraps and cut into thin strips 3" long. 

Toss together apples, raspberries, sugar, lemon juice, apple pie spice, salt and flour. 

Divide apple mixture evenly among muffin cups. 

Use pie dough strips to create lattice over filling. 

Whisk together egg and water. 

Brush lattice with egg wash and sprinkle with sugar. 

Bake 30-35 minutes at 425 or until golden brown.

I'm pretty sure that I'll be adding fresh raspberries to my apple pies from now on.  I LOVED these little treats.  

Ciao!

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