Mike and I went apple picking on Friday...so you know what that means...lots of pies and crisps and apple snacks. We were able to climb the trees and pick our own and because it is a little late in the season, the only available kind was Cortland. That didn't stop us from playing hide and seek (and apple target practice on each other with the fallen apples) in an orchard all to ourselves. This apple and raspberry torte is inspired by one of my mom's recipes. Enjoy.
1. Preheat oven to 425.
2. The Crust:
- Mix one cup flour, 1/3 cup sugar, 1/2 cup butter, then press evenly into a greased tart dish.
3. The Middle:
- Mix 1/2 cup cream cheese,1/2 cup cottage cheese, 1 egg, 1/3 cup sugar and 1 tsp vanilla and fold in one container of fresh raspberries. Add mixture to crust.
4. The Topping:
- Peal and slice two apples, and add them to 1/2 tsp cinnamon and 1/4 sugar, and mix well.
5. Place sugar coated apples starting from the outside and work inward.
6. Bake for 10 minutes at 425.
7. Then reduce heat to 350 and bake 30 minutes.
Allow to cool and eat!
Moolicious!
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