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Berry Apple Pie

Berry Apple Pie
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD: 8 servings.


  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 3 cups coarsely chopped peeled tart apples
  • 3 cups fresh or frozen raspberries
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter


  • 1. In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge.
  • 2. Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  • 3. Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Nutrition Facts

1 piece: 419 calories, 17g fat (8g saturated fat), 18mg cholesterol, 220mg sodium, 65g carbohydrate (33g sugars, 4g fiber), 3g protein.


Average Rating:
  • KristineChayes
    Nov 29, 2015

    I made this delicious pie for a September luncheon using blackberries from my garden; the combination was very tasty and everyone loved it. Thank you for sharing your recipe, Heidi Jo!

  • tastycook1
    Jul 4, 2012

    The raspberries gave the apples a lovely colour in the finished pie. I would probably cut own the amount of sugar just a little but I guess that depends on the tartness of the apples in the first place. Before putting the pie in the oven I wet the pastry top with just a little water and sprinkled sugar over the top for a nice finish. Definitely a winner.

  • Renette89
    Nov 30, 2010

    Very tart but quite superb

  • Morningdove_Wa
    Dec 31, 1969

    I have used black berries with apples too.  That is wonderful. Yummy. It takes the tartness out of the berries.

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