Apple Raspberry Pie

Apple Raspberry Pie

  • Prep: 30 min
  • Cook Time: 55 min
  • Total: 1 hr 25 min
  • Serving: 8

Apple Raspberry Pie is sweet and bursting with flavor.


  • 1 package refrigerated pie crusts (2 crusts)
  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 5 medium baking apples such as Braeburn, peeled, cored and sliced
  • 1 cup frozen sweetened raspberries not in syrup
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 400 degrees F. Let pie crusts stand at room temperature 15 minutes. Gently unfold crusts onto a lightly floured surface. Roll one crust into a 12 inch circle. Place crust in a deep dish pie plate, pressing dough into the bottom and up the sides.
  2. In large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss apple slices with sugar mixture until evenly coated; gently stir in raspberries. Spoon apple mixture into bottom crust.
  3. Roll remaining pie crust into a 12 inch circle; place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over crust. Cut four slits in top crust to allow steam to escape.
  4. Bake 50 to 55 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours.


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