• 3 refrigerated pie crusts (from 2 boxes), at room temperature
• 2 1/2 lbs. Fuji apples
• 2 cups raspberries
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 2 tablespoons lemon juice
• 1/8 teaspoon salt
• 2 tablespoons heavy cream
• 2 tablespoons turbinado sugar

Heat oven to 400 degrees.  Lightly flour a surface.  Unroll 2 pie crusts and stack on top of each other.  Use a rolling pin to combine crusts into a 17″ x 12″ rectangle.  Place in bottom of a rimmed 15″ x 10″ rectangle and cut into long strips.  Place on another baking sheet.  Refrigerate while preparing filling.

Peel and slice apples into 1/8″ thick slices.  Carefully toss with next five ingredients.  Remove pie crust from refrigerator and pour filling inside.  Arrange strips in a lattice pattern, folding over any edges of bottom crust.  Brush with heavy cream and sprinkle with turbinado sugar.

Bake 35 to 40 minutes, until crust is browned and filling is bubbling.  Cool at least 45 minutes before slicing into squares.

Makes 16 servings.