This Apple Raspberry Pie combines the comforting flavors of tart apples with the vibrant sweetness of raspberries, creating a perfect harmony of fruity delight. The flaky, buttery crust encases the luscious filling, while a hint of cinnamon adds warmth and depth. This pie is ideal for any season, whether you’re celebrating a holiday, hosting a summer barbecue, or simply craving a homemade dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable treat.
Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the filling:
- 4 medium tart apples (such as Granny Smith), peeled, cored, and thinly sliced
- 1 ½ cups fresh raspberries (or frozen, thawed)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, cut into small pieces
For the topping:
- 1 large egg, beaten (for egg wash)
- 2 tbsp coarse sugar (optional)
Instructions
- Prepare the crust:
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling:
- In a large bowl, combine the sliced apples and raspberries. Add sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix gently to coat the fruit evenly.
- Assemble the pie:
- Preheat your oven to 375°F (190°C). Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the crust to the dish and trim the edges.
- Pour the fruit mixture into the crust and dot with small pieces of butter. Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake:
- Brush the top crust with beaten egg and sprinkle with coarse sugar, if desired. Place the pie on a baking sheet to catch drips and bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve:
- Let the pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature with your favorite topping.
Enjoy this delightful dessert, bursting with fruity flavor and homemade charm!
