Apple Raspberry Pie

Single-fruit pies are simple, but playing around with multi-fruit fillings is a great way to go when you’re ready to level up your baking. Classic apple pie always hits, but when you combine it with bright, fresh raspberries, you get a jewel-toned filling that celebrates both fruits. Apples provide structure, while the berries add gorgeous color and juice. It’s like a bridge from late summer to fall—in pie form. As always, you can use a store-bought pie crust for ease or whip up a double-crust recipe from scratch if you have time. And don’t forget the ice cream; apple raspberry pie a la mode is a dream come true.

Ingredients for Apple Raspberry Pie

• Sugar: For the fruit filling in this apple-raspberry pie recipe, use regular granulated sugar or organic cane sugar.
• Quick-cooking tapioca: An alternative to flour or corn starch, tapioca is a plant-based thickener that will gel the delicious juices from the fruits.
• Baking apples: When making this pie, seek out fruit varietals that have a tart flavor and that can hold up to cooking, like Gravenstein, Rome Beauty or Northern Spy. There are always new types of apples being developed, so it could be fun to try snazzy varieties you may not have heard of.
• Raspberries: Choose ripe, plump-looking fruit. Raspberries are delicate and mold easily, so if they’re in a clear clamshell, it’s a good idea to turn it over and check out the bottom of the package to make sure the fruit isn’t crushed or otherwise compromised. Fresh berries taste nicest, but you can use frozen berries. You don’t need to thaw them, although it’s fine to let them warm up for a few minutes before adding them; no need for draining.
• Pie dough: For speed, grab a premade pie crust from the store, or make a batch of classic butter pie pastry.
• Butter: The filling doesn’t call for salt, so you can use salted or unsalted butter; either works.
• Egg: The egg wash is optional, but it will give a nice sheen to your top crust. If you don’t have an egg, you could also brush the crust with a little milk.

Directions

Step 1: Prep the filling

Preheat your oven to 375°F. In a large bowl, combine the sugar and tapioca. Add the sliced apples and raspberries and toss to coat them. Let the mixture stand for 15 minutes.

Step 2: Ready the dough

Meanwhile, on a lightly floured surface, roll the dough to a 1/8-inch-thick circle and transfer it to a 9-inch pie plate. Trim crust to 1/2 inch beyond the rim of the plate, and flute the edge.

Step 3: Put the pie together

Spoon fruit filling into the crust and dot it with butter. Roll out the remaining dough to fit on top of the pie and place it over the filling. Trim, seal and flute the edge. Cut slits in the crust. If desired, brush the crust with beaten egg and sprinkle it with additional sugar.

Editor’s Tip: This is a great time to get creative with the pie crust. Make a roped or braided edge, use cutouts for the top crust, or try a pretty lattice top.

Step 4: Bake and cool the pie

Bake the pie until the crust is golden brown and apples are tender, 45 to 55 minutes. Cool it on a wire rack.

Apple Raspberry Pie Variations

• Use other berries: Blackberries and blueberries would work beautifully alongside the apples. You could also use pitted and halved cherries or strawberries.
• Change the top crust: If you prefer single-crust pies, you could use a fruit-pie crumb topping or streusel topping instead of a top crust, or even just leave the top bare.
• Add spice: This recipe does not include any spices, but you could add any of the usual pie suspects with great results. Cinnamon, nutmeg, allspice, clove and cardamom would all be lovely, or you could take the simplest route and toss in a spoonful of homemade pumpkin pie spice. Another approach would be to add just a hint of fresh rosemary or thyme.

How to Store Apple Raspberry Pie

Although storing fruit pies at room temperature for a day or two is safe, raspberry apple pie will keep best in the refrigerator. Once the pie is cool, simply wrap the pie dish well and pop it in the fridge. If your pie dish doesn’t fit in the fridge, or you only have a few pieces left, you can carefully move the pie, piece by piece, into a glass snap-top storage container.

How long does apple raspberry pie last?

You can keep this pie for up to two days on the counter (if it’s super hot in the kitchen, make that one day), or for up to one week in the fridge. However, the crust will be nicest on the first day or two.

Can you freeze apple raspberry pie?

You can freeze apple raspberry pie, baked or unbaked. To freeze an unbaked pie, wrap it with storage wrap and foil (or by popping the whole thing into a freezer bag) and store it in the freezer for up to two months. For best results, thaw the frozen pie in the fridge overnight, then follow the regular baking instructions.

To freeze a baked pie, let it cool completely on the counter, wrap it thoroughly and freeze it for up to three months. Thaw it in the fridge overnight, then heat it at 350° until it’s hot all the way through.

Apple Raspberry Pie Tips

How do you make a double crust for pie?

To make a double-crust pie dough from scratch, combine 2-1/2 cups of all-purpose flour and 1/2 teaspoon of salt, then use a pastry blender to cut in 1 cup of cold butter until the mixture is crumbly. Gradually add 1/3 to 2/3 cup of ice water, tossing with a fork until the dough holds together when pressed. Divide the dough in half. Shape each half into a disk. Wrap and refrigerate the dough disks for at least an hour.

How should you serve apple raspberry pie?

Like most other fruit pies, apple and raspberry pie is excellent with vanilla ice cream, plain or bourbon whipped cream or even a simple puddle of heavy cream poured on top. You can get creative and try it with a dollop of sour cream, some custard sauce or different types of ice cream; olive oil ice cream would be an elegant surprise.