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.

Apple Raspberry Pie Recipe overhead shot with piece missing

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.

Apple Pie ingredients overhead shot

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!

apples and raspberries mixed in bowl

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 Raspberry Pie with Apples

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.

Fresh Raspberry Apple Pie in pie crust

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.

heart cut outs for top crust

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.

Frequently Asked Questions

Can I add different fruit to apple pie?

If you prefer, you can skip the raspberries and add a different fruit like strawberries or even slices of plums, peaches or pears!

What kind of apples are best to use in apple pie?

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.

How to store leftover apple pie?

To store any leftover pie, store in an airtight container in the refrigerator for up to 4 days!

Raspberry Pie with apples - full pie overhead shot

It’s a pie with punch!

Find many more raspberry-kissed holiday dishes on Driscolls.com.

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Apple Raspberry Pie Recipe

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
This tangy-sweet Raspberry Apple Pie Recipe is a huge hit around the holidays! It is loaded with the comforting flavors of classic apple pie.
Servings: 8 pieces



  • 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.


Serving: 1slice, Calories: 246kcal, Carbohydrates: 61g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 160mg, Potassium: 292mg, Fiber: 8g, Sugar: 46g, Vitamin A: 150IU, Vitamin C: 21.9mg, Calcium: 28mg, Iron: 0.7mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: The post is sponsored by Driscoll’s Berries. All opinions are my own.

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