Apple Raspberry Pie
I’ve got an amazing twist on a classic apple pie recipe to share with you today! We’re serving up Raspberry Apple Pie for Thanksgiving this year, and the blast of berry flavor is a surprise ingredient everyone will welcome.
Why We Love Apple Raspberry Pie
With so many dessert options around the holidays, it’s important that the dessert you bring to the party is the one that stands out. There’s no use putting your heart and soul into baking homemade pie, only to bring most of it home at the end of an event. Well, I can guarantee that won’t happen if you serve raspberry apple pie to your friends and family this holiday season.
We bring home bushels of hand-picked apples every fall and a good portion of them end up in pies… So you could say I’ve made my fair share of apple pies over the years. Classic apple pies, some with crumb toppings, others with savory elements.
Yet, I’ve never seen an apple pie disappear as fast as this one!
The extra pop of vibrant raspberry flavor from fresh Driscoll’s Raspberries makes this raspberry pie recipe with apples the shining beacon of fruity bliss at any holiday event.
How to Make Apple and Raspberry Pie
I started my Raspberry Apple Pie much like I would have started any apple pie. I made my pie crust and gingerly placed one piece in a large deep-dish pie pan.
Then I peeled, cored, and cut the apples and tossed them in lemon juice. Yet here’s where it gets interesting…
Before filling the pie crust, I tossed in fresh sweet raspberries and a large scoop of raspberry preserves.
Then I cut the second crust into hearts to cover the top of the pie so there are plenty of natural air vents. Pretty and practical.
The apples and raspberries bake and bubble together inside the pie creating the most glorious aroma and flavor. Raspberry Pie with Apples is brighter and bolder than standard apple pie, with pink dripping Driscoll’s raspberries speckled throughout.
It’s a pie with punch!
Find many more raspberry-kissed holiday dishes on Driscolls.com.
Frequently Asked Questions
If you prefer, you can skip the raspberries and add a different fruit like strawberries or even slices of plums, peaches or pears!
When making apple pie, make sure you use a sturdy apple like Granny Smith apples or Honey Crisp apples. Don’t use Red Delicious or very red apples, as they are typically more mushy when cooked.
To store any leftover pie, store in an airtight container in the refrigerator for up to 4 days!
Apple Raspberry Pie Recipe
Ingredients
- Homemade pie crust or two 9-inch rollout pie crusts
- 3 1/2 pounds firm apples I used Honey Crisps
- 1 tablespoon lemon juice
- 12 ounces Driscoll’s Raspberries two 6-ounce packages
- 2/3 cup granulated sugar
- 1/4 cup raspberry preserves
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 large egg + 1 tablespoon water
- 1-2 tablespoons brown sugar
Instructions
- Preheat the oven to 450 degree F and place the rack in the lowest position. Place a piece of plastic wrap (or foil) out on the counter. Flour the plastic wrap and place the pie crust dough on the floured work surface. Flour a rolling pin and roll one dough disk out into a large round circle approximately 12 inches across. Carefully lift the plastic wrap and flip the dough circle over into a 9-inch deep-dish pie pan. Gently fit the pie dough down into the pie pan—don't stretch it. Then fold the rough edges under and pinch-crimp the edges with your fingers.
- Place the lemon juice in a large bowl. Peel and thinly slice all the apples (1/8- to 1/4-inch thick) tossing in the lemon juice as you add them to the bowl.
- Add the Driscoll’s Raspberries, granulated sugar, raspberry preserves, corn starch, spices, and salt to the apples. Gently toss the mixture by hand to coat. Scoop the raspberry apple filling into the pie crust. Shake a little so the filling settles into place.
- Roll out the second pie crust and use a cookie cutter to cut fun shapes for the top crust. (I used a heart cookie cutter.) Lay the pie crust shapes over the filling, overlapping on the edges. Then whisk the egg and water to create an eggwash. Brush the eggwash over the top of the pie crust, then sprinkle the top of the crust with coarse Demerara sugar.
- Place the pie in the oven, and LOWER THE TEMPERATURE TO 375 DEGREES F. The extra heat from the beginning gives the crust a little head start in baking. Bake the pie for 70-80 minutes, until golden and bubbly. If the crust starts to get dark, loosely cover with foil while baking. *Make sure you see the juices bubbling – otherwise the filling will be runny.
- This is the hard part… DO NOT cut the pie until it has cooled down to room temperature. I know it smells amazing and is very hard to resist, but the filling needs time to settle and set, so it’s not soupy. If you cut your pie too soon, it will fall apart. I suggest making the pie in evening before you need it and let it rest overnight.
Nutrition
Disclosure: The post is sponsored by Driscoll’s Berries. All opinions are my own.
I made this pie but I made it sugar-free. I used monkfruit. I didn’t put the raspberry jam. It is delicious! The monkfuit has no after taste like the other sweetners. This is a keeper.
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wowwww delicious
I love the recipe.
I made this last night. I used half the white sugar, and skipped the raspberry preserves and brown sugar. Everyone thought it was delicious. We cut the pie while still warm, so the filling did not hold its shape perfectly, but no one minded. We ate it with vanilla ice cream and whipped cream. The next morning the filling was properly solid, and we enjoyed the second half for breakfast.
Thank you for sharing an excellent & helpful post