Apple-Raspberry Lattice Pie

ACTIVE TIME: 1 hr. TOTAL TIME: 51⁄2 hrs. SERVES: 10

1 (11 oz.) pkg. piecrust mix

21⁄2 lbs. Granny Smith apples, peeled, cored and cut into

1⁄4"-thick slices (8 1⁄2 cups)

1 cup sugar

3 Tbs. all-purpose flour

2 (6 oz.) conts. raspberries

1 egg, beaten

Per serving: Cal. 316 Pro. 4g Carb. 53g Fiber 4g Sug. 30g Chol. 19mg Sod. 243mg Total fat: 11g Sat. 3g Trans. 0g

An easy lattice top and juicy berries elevate this allAmerican classic to an impressive centerpiece dessert

1 Heat oven to 400°F. Line baking sheet with foil. Place on oven rack. Coat 9" pie pan with cooking spray. Prepare crust mix according to package directions. Divide dough into two pieces. Flatten one piece into 1⁄ 2"-thick disc; wrap in plastic.

2 On floured surface, roll out remaining dough into 12" round. Fit into pan; fold excess dough under. In bowl, toss apples with sugar and flour until coated. Gently toss in raspberries; transfer to pan.

3 On floured surface, roll out remaining dough into 11" round. Cut into 16 strips. Arrange in lattice pattern over filling; crimp edge with fork. Brush dough with egg. Bake on baking sheet until browned and filling is bubbling, 11⁄ hrs., tenting with 2 foil if browning too quickly. Let cool on rack.