Apple Raspberry Pie
Savor the perfect balance of tart and sweet with this homemade Apple Raspberry Pie, a luscious twist on a classic dessert. Featuring crisp slices of Granny Smith or Honeycrisp apples paired with juicy bursts of fresh raspberries, this pie offers a delightful medley of flavors that’s enhanced by warming notes of cinnamon and a hint of vanilla. Encased in a buttery, flaky crust made from scratch, this pie boasts both rustic charm and gourmet appeal. Whether baked with a classic top crust or a show-stopping lattice design, it’s brushed with a golden egg wash for a dazzling finish. Serve this irresistible pie warm or at room temperature, and elevate it with a scoop of creamy vanilla ice cream or dollop of whipped cream. Perfect for holidays, gatherings, or any time you crave a slice of homemade comfort, this Apple Raspberry Pie is destined to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 cup Unsalted butter
- 6 tablespoons Cold water
- 4 medium Apples (Granny Smith or Honeycrisp)
- 1.5 cups Fresh raspberries
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 large Egg
- 1 tablespoon Milk
Instructions
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1/4 teaspoon of salt. Cut in 1 cup of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
Gradually add 6 tablespoons of cold water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Peel, core, and slice the apples into thin wedges. Place them in a large bowl. Add 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1 tablespoon of lemon juice, 2 tablespoons of cornstarch, and 1 teaspoon of vanilla extract. Toss until the apples are evenly coated.
Gently fold in 1 1/2 cups of fresh raspberries into the apple mixture, being careful not to crush them.
Roll out one portion of the chilled dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
Pour the apple raspberry filling into the crust, spreading it out evenly.
Roll out the second portion of dough into a 12-inch circle. Place it over the filling. Trim any excess dough, then crimp the edges to seal.
Cut small slits in the top crust to allow steam to escape. Optionally, you can create a lattice pattern with the top crust for a decorative look.
In a small bowl, beat 1 large egg with 1 tablespoon of milk to create an egg wash. Brush it over the top crust for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 519.8 g | 189% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 235.8 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 213 mg | 16% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
