Apple Raspberry Pie

Name: Apple Raspberry Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup sugar; 3 tablespoons quick-cooking tapioca; 3 cups coarsely chopped peeled tart apples; 3 cups fresh or frozen raspberries; Dough for double-crust pie; 2 tablespoons butter; 1 large egg, lightly beaten, optional

Total Time Prep: 30 min. Bake: 45 min.

Yield 8 servings

Test Kitchen Approved

Apple and raspberry are a perfect match in this apple raspberry pie recipe. It comes together in a snap when you make it with store-bought crust.

Ingredients

1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
Dough for double-crust pie
2 tablespoons butter
1 large egg, lightly beaten, optional

Directions

Preheat oven to 375°. In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, on a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
Spoon fruit filling into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, brush with beaten egg and sprinkle with additional sugar.
Bake until crust is golden brown and apples are tender, 45-55 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 525 calories, 26g fat (16g saturated fat), 68mg cholesterol, 333mg sodium, 70g carbohydrate (32g sugars, 5g fiber), 5g protein.

Our active family is full of big eaters. So I’m happy for our raspberry patch, our apple orchard and pie recipes like this one. You can use frozen or fresh berries.—Heidi Jo Keranen, Bruno, MN

Recipe Creator