Blue Apple Pie
1 frozen 8″ deep dish pie crust, thawed
1/2 cup white sugar
2 T flour
1/8 tsp ground nutmeg
1/8 tsp cinnamon
1/8 tsp cardamom
1/8 tsp salt
2 cups cored, sliced & peeled apples (2 Granny Smith & 3 Fuji or Gala)
1 tsp lemon juice
1 can blueberry pie filling
1/4 stick cold, salted butter
Preheat oven to 350 degrees, rack in the middle position. Mix the sugar, flour, spices, and salt together in a medium-size bowl. With your hands, toss apples with lemon juice. Mix dry ingredients in with apples to coat. Add blueberry pie filling and mix thoroughly. With a spatula, smooth mixture into the piecrust. Cut the cold butter into 8 equal pieces and place over filling.
French Crumble
1 cup flour
1/2 cup cold butter, cut into 8 pieces
1/2 cup brown sugar
1/2 tsp cinnamon
Combine ingredients into a steel blade food processor. Blend by pulsing until mixture is uniformly sized. Pat handsful of the crumble into a mound on top of the pie filling. With a sharp knife, poke several slitsnear the top to let out steam. Bake at 350 for about an hour, or until the top crumble is golden brown and the apples are tender

Fresh Raspberry Turnovers
2 (6 ounce) containers fresh raspberries
2 tablespoons light or dark brown sugar
3 tablespoons Mott’s® 100% Apple Juice, divided
1 tablespoon cornstarch
1 (17.3 ounce) package frozen puff pastry, thawed in refrigerator
Egg Wash:
1 large egg, whisked with 1 tablespoon water
1 teaspoon Turbinado sugar, for sprinkling
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.