Our active family is full of big eaters. So I’m grateful for our raspberry patch, our apple orchard and dessert recipes like this apple raspberry pie. You can substitute frozen berries for fresh. —Heidi Jo Keranen, Bruno, MN
Apple Raspberry Pie
Apple Raspberry Pie Tips
What kind of apples should you use to make Apple Raspberry Pie?
When making this pie, opt for varieties that fall under the umbrella of "cooking apples," such as Gravenstein, Rome Beauty or Northern Spy. These apples have a tarter taste, which offsets the sweetness of the sugar in the pie. They also tend to hold up well while baking without becoming overly mushy or wet.
Should you let frozen raspberries thaw before using them in Apple Raspberry Pie?
You needn't let the frozen raspberries thaw before using them in this pie. If you'd like, you can take the berries out of the freezer for a few minutes to let them defrost, but you don't need to bring them to room temperature. Check out our full guide to baking pies with frozen fruit.
Can you use other kinds of berries instead of raspberries?
You can use a plethora of berries to replace the raspberries in this recipe; it mostly depends on what taste or flavor combination you enjoy most. Try using blackberries, blueberries, cranberries or whatever regional specialty is available in your local grocery store.
—Sammi DiVito, Taste of Home Assistant Editor
Dough for double-crust pie
Apple Raspberry Pie
Prep Time
30 min
Cook Time
45 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
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.
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