Apple Raspberry Pie

I absolutely love a classic apple pie, but there’s something extra special about adding fresh raspberries to the mix! My homemade Apple Raspberry Pie is loaded with tender, sweet apples and juicy, tart berries, all tucked inside a buttery, flaky pie crust. I love how the raspberries add a little tanginess to balance the sweet apple filling. It’s a fabulous twist on one of my favorite holiday desserts!

When the holidays roll around, there is nothing more comforting than a warm slice of freshly baked easy apple pie. Oh, how I adore that heavenly combination of sweet, tender apples coated in fragrant fall spices and baked into a buttery, flaky golden crust. WOW! But this apple raspberry pie takes that classic holiday dessert to a whole new level because now I’ve added delicious juicy berries to the mix. With every bite you still get those wonderful nostalgic apple flavors, but with a delightful burst of sweet and tart raspberries. For a really special touch to this impressive autumn treat, I decorate the top of the pie with a layer of heart-shaped crusts that create natural vents for the air to escape as it bakes. Pretty and practical. This is really the perfect homemade pie to add to your Thanksgiving and holiday dessert buffet, alongside other classics like my cinnamon pie.

Veronica – ⭐⭐⭐⭐⭐ Loved the pie. Just finished it for a delight of Luscious raspberry/apple pit a la mode this evening with guests. The heart crust adds just the cute touch. I think I will also make it at thanks giving with a nice swirl of leaf cutouts for the crust. Thank you for another fabulous and fun recipe.

Sommer’s Recipe Highlights

Cozy Fall Flavors – There’s nothing like fall in my humble opinion. I love how the kitchen fills up with all of those wonderful autumn aromas, like apple, berries, cinnamon, nutmeg and butter. In fact, I love these nostalgic smells so much, that I don’t even leave the kitchen as the pie bakes! The holiday season is a special time, and this apple raspberry pie definitely makes it even more special.

Beautifully Impressive – From the heart-shaped golden crust to that ruby red fruity filling, no matter how you slice or look at this pie, it’s just BEAUTIFUL! Sometimes, I like to serve up a warm slice of this apple raspberry pie and top it off with some vanilla ice cream. Other times, I eat it straight from the pan!

Simple Ingredients and Big Results – Homemade pies are the types of desserts that require a lot of love and a few simple ingredients. Like my blueberry almond pie, this apple raspberry version is a labor of love and the end result is just heavenly.

The Perfect Dessert for Entertaining – 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.

Key Ingredients and Tips

• Pie crust – The key to any successful pie is having a really good homemade buttery pie crust. I like to make mine from scratch using my easy pie crust recipe. It’s important to make enough for two layers, because remember you’ll be creating those cute heart-shaped cut outs!
• Apples – To make the fruity filling, it’s essential you pick out firm apples. I like to use the Honey Crisp variety because they’re really sweet and they have a subtle tartness. However, you can also use Pink Lady, Fuji or Granny Smith instead! Don’t use Red Delicious or very red apples, as they are typically more mushy when cooked.
• Raspberries – To make this pie feel extra special, a handful of fresh, juicy raspberries is a must! They add such a beautiful pop of bold red color, and just the right amount of tanginess to balance out the apples.
• Lemon juice – A splash of fresh lemon juice helps the apples keep from browning. Plus, it balances out the sweetness from the fruit.
• Granulated sugar – Of course, to get that classic sweet taste that we all love about our favorite pies, you will need some good old white sugar.
• Raspberry preserves – Enter the secret weapon to making this fantastic pie. A little bit of raspberry preserves does wonders when it comes to enhancing those berry flavors.
• Cornstarch – Cornstarch thickens up the filling so that it doesn’t end up being runny. It kind of works by soaking up all the excess water from the berries and apples.
• Spices – For those quintessential fall aromatics, I always use a lot of ground cinnamon and nutmeg. I mean is an autumn pie really an autumn pie without those two?!

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Make the crust – I start my apple raspberry pie much like I would start any apple pie, with a homemade pie crust! Once I’ve rolled it out, I gently transfer it onto a pie pan and I crimp down the edges with my finger. Meanwhile, I preheat the oven to 450 degrees Fahrenheit.

Prep the apples – Then I peel, core, and cut the apples and toss them with some fresh lemon juice.

Add the berries – Yet here’s where it gets interesting… In that same bowl, I throw in the juicy raspberries, a large scoop of the preserve, sugar, corn starch, spices and a smidge of salt to balance out all the flavors. Then, I scoop the fruity filling into the pie crust and I shake it around so that it goes everywhere.

Decorate – Then I cut the second crust into hearts to cover the top of the pie so there are plenty of natural air vents. I brush the top and edges of the pie with a simple egg wash so that it gets golden as it bakes.

Bake until golden brown – I pop the prepared pie into the oven, and I lower the temperature to 375 degrees Fahrenheit. I let the pie bake for around 70 to 80 minutes. The apples and raspberries bake and bubble together inside the pie creating the most glorious aroma and flavor.

Cool – Once the pie has baked, let it cool until it’s reached room temperature so that the filling settles. This is a really important step because if you slice into the pie while it’s still piping hot, the filling will spill out and it will have the consistency of soup!

Recipe Variations

• Fruit – If you prefer, you can skip the raspberries and add a different fruit like blackberries, strawberries or even slices of plums, peaches or pears! You can even use a blend of different berries for a really fun and colorful twist.
• Crumble pie – For some delicious crunch and texture, replace the top decorative layer with a crumble made from brown sugar and oats. That crumbly topping pairs really well with the soft, fruity filling!
• Caramel – Before baking, add a drizzle of caramel sauce into the filling for a more decadent version of this recipe.
• Orange – Skip the fresh lemon juice and add some freshly grated orange juice and zest for a boost of those fresh citrus flavors.

Serving Suggestions

This rich and gorgeous pie is delicious on its own, but when I’m feeling like being a little indulgent, I like to add on some extras. Here are some of my favorite ways to serve a thick slice of this fruity pie!

• Pair it with a generous scoop of my homemade vanilla ice cream or even cinnamon ice cream to accentuate those autumn vibes.
• Add a big dollop of whipped cream on top and a pinch of cinnamon. If you’re feeling more sophisticated, add a spoonful of creme fraiche instead.
• Drizzle some warm salted caramel sauce over your slice!
• For a lighter option, just top it off with a handful of fresh mixed berries.

Storing

You can store this pie at room temperature for up to 2 days. Just make sure it’s loosely covered with a cloth. Alternatively, pop it into an airtight container and store it in the fridge for 4-5 days. Now, you can also freeze this baked pie once it’s reached room temperature. Wrap it tightly with some plastic wrap and store it in the freezer for 2-3 months. When you want to reheat it, thaw it first and then warm it up in the oven for a couple of minutes.

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Cook Mode

Apple Raspberry Pie

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

I absolutely love a classic apple pie, but this apple raspberry pie takes my favorite holiday dessert to a whole new level! Every slice of this homemade dessert is bursting with tender apples and juicy, tart berries, all baked inside the most buttery, flaky crust.

Servings: 8 pieces

Ingredients

US Customary – Metric

• 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 fresh 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 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.

Notes

If you haven’t used any perishable creams or basically eggs/milk as a topping, you can store this pie at room temperature for up to 2 days. Just make sure it’s loosely covered with a cloth. Alternatively, pop it into an airtight container and store it in the fridge for 4-5 days. Now, you can also freeze this baked pie once it’s reached room temperature. Wrap it tightly with some saran wrap and store it in the freezer for 2-3 months. When you want to reheat it, thaw it first and then warm it up in the oven for a couple of minutes.

Nutrition

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

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