I left out the raspberries because Joe was set on a regular apple pie. Joe did the apple peeling, coring and slicing for me while I made the crust. The crust came together quickly and easily, but I must have done something wrong because when I rolled it out it would not stay together. Pieces kept breaking off and it was unusable. I chucked the batch of dough and tried again, this time adding more water as I thought perhaps my first crust was too dry. This crust worked better - it was still a little fragile but held up when I put it in the pan. The pie came out delicious - sweet and juicy with a nice flaky crust. The filling was a little liquidy, but it did not make the crust soggy, so no harm! Joe enjoyed a big piece with vanilla ice cream right after it was baked, and then had some more for breakfast the next morning. I will definitely use this recipe again!
½ teaspoon of Cinnamon
Gather pastry into a ball. Place on plastic wrap and flatten, then completely cover with plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.