Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
3 Granny Smith apples
1/2 cup Brown sugar
1 tsp. Cinnamon
3 Tbsp. Cornstarch
1 jar Seedless Red Raspberry Preserves
2 Prepared pie crusts
Preheat oven to 450 degrees F. Peel, core, and slice apples into a large bowl. Stir brown sugar, cinnamon and cornstarch together, spoon in Seedless Red Raspberry Preserves. Mix well. Toss apples into mixture. Place one pie crust into a 9-inch pie pan; spread apple mixture into pan, top with remaining pie crust or create a lattice top crust. Crimp edges and slice vent holes into the top of the pie crust. Wrap tin foil around edges of crust.
Bake at 450 degrees F for 10 minutes, then reduce the oven temperature to 350 degrees F. Bake for an additional 50 - 60 minutes, until pie is golden brown and bubbly. Allow to cool for at least 20 minutes before serving.