Apple Raspberry Pie
Apples and raspberries are meant to be together! This apple raspberry pie is sweet and tart and absolutely unforgettable.
This is a wonderful, unique pie recipe I’ve made for Christmas Eve dinner for the last couple of years. It is becoming a solid tradition because my husband can’t do without it after the big dinner.
It is sweet and tart at the same time and utterly fulfilling after a heavy meal. I have to confess, though, I am tragically horrible at making pie crust. I tried a new pie crust for this pie with a simple recipe list of flour, salt, crisco and ice water.
I usually make my pie crust with butter because I like the flavor but our company for Christmas Eve dinner has dairy allergies and I wanted to accommodate them…hence this pie crust.
It was actually really flaky and tender, but it was lacking the flavor I like. So I’m still on the hunt for a great pie crust, if anyone has any suggestions, PLEASE send them my way.
The butter pie crust I usually use is hard to roll out and I usually end up cursing the entire time. Incidentally, the pie crust I used this time had some hefty tearing issues also, hence the cutout hearts adorning the top of the crust.
Each heart is hiding some major flaw and I need some extreme practice with pie crusts.
Overall, though, this apple raspberry pie is so delicious it hides whatever is lacking in my crust, which is a good thing. Serve with ice cream and…well, it COULD almost be a complete meal in itself. Pretend I didn’t just say that…I have no ethics when it comes to eating dessert for dinner.
Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)
Apple Raspberry Pie
- 2 ¾ pounds assorted baking apples, such as Rome, Cortland or Golden Delicious, peeled, cored, and cut into 1/2-inch-thick slices
- 12 ounces fresh or thawed frozen raspberries, well drained if frozen
- ¾ cup granulated sugar
- ¼ cup all-purpose flour, plus more for work surface
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- Sugar, for sprinkling
- 1 recipe double crust pie dough
- Preheat oven to 375°. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
- Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).
Recipe Source: adapted from Martha Stewart