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My homemade apple raspberry pie is the best! It's packed full of sliced apples and fresh, sweet raspberries then covered with a buttery streusel crumb topping. Perfect for holidays, Christmas, and Thanksgiving. | justalittlebitofbacon.com #christmasrecipes #thanksgivingrecipes #holidayrecipes #dessertrecipes #applepie #raspberrypie #pie
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Apple Raspberry Pie with Crumb Topping

My homemade apple raspberry pie is the best! It's packed full of sliced apples and fresh, sweet raspberries then covered with a buttery streusel crumb topping. Perfect for holidays, Christmas, and Thanksgiving.
Course Dessert
Cuisine American
Keyword apple raspberry pie
Prep Time 50 minutes
Cook Time 50 minutes
Cooling/Chilling Time 1 hour 20 minutes
Total Time 3 hours
Servings 8 slices
Calories 400kcal
Author justalittlebitofbacon

Ingredients

Apple Raspberry Filling

  • 1 lemon
  • 8-9 medium (~4 lb) apples
  • 1/3 cup packed light brown sugar
  • 1 tsp cinnamon
  • pinch ground cloves
  • 1/4 tsp kosher salt
  • 12 oz fresh raspberries
  • 1 tsp vanilla extract

Crumble Topping

  • 1/4 cup packed light brown sugar
  • 1/4 cup pecans
  • 4 tbsp (1/4 cup) unsalted butter
  • 1/4 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/2 tsp kosher salt

Instructions

  • Make the Pie Dough: If you are making fresh crust, make it now and set it into the refrigerator to chill. (See recipe link below for my favorite pastry crust recipe.)

Apple Raspberry Filling

  • Prep the Apples: Set out a large bowl of water and add the juice of one lemon to the water.
  • Peel each apple and put the peeled apples in the lemon water. When you've peeled all the apples, core and slice the apples. Put the apple slices back in the water as you work.
  • Cook the Apples: Drain the apples and put them in a large pot with brown sugar, cinnamon, cloves, and salt.
  • Cover the pot and cook the apples on medium heat until the apples are soft but not mushy, about 20 minutes once the apples start simmering. Stir the apples occasionally as they cook.
  • Set a colander over a bowl and pour the softened apples into the colander, draining out the juices.
  • Thicken the Juices: Return the juices to the pot and bring to a boil over medium high heat. Boil until they are reduced to a thick syrup, 7-8 minutes.
  • Move the apples to the bowl and pour syrup over. Let cool to room temperature, about an hour.
  • Mix the Filling: Once the apples are cool, stir in the raspberries and vanilla.

Crumble Topping

  • Add all the crumble ingredients to the bowl of a food processor. Pulse until they are all finely chopped and starting to clump together.
  • Store the crumble the refrigerator until you ready to use it.

Finish the Pie

  • Roll out the Bottom Crust: Take the dough out of the refrigerator and let it warm up until it is cool but pliable.
  • Roll out the dough to fit a 9-inch pie plate with a few inches of overhang, about 12 inches in diameter.
  • Press the dough into a 9-inch deep dish pie plate. Trim the overhang to ~1/2 inch and decoratively crimp the edge.
  • Place the pie plate in the freezer for 20 minutes.
  • Preheat oven to 375F.
  • Bake the Pie: Fill the crust with the apple raspberry filling. Top the filling with the crumble, breaking it up as you go and spreading it out evenly.
  • Bake the pie until the crust and the topping are golden brown and the filling is bubbling, 50-55 minutes.

Notes

  • Crust: I use a half recipe of my Easy Flaky Pastry Crust. Mix the dough at same time as you are cooking the apples. The dough will have time to rest and chill as the apples cool.
  • Cooking the Apples: As in my recipe for Deep Dish Apple Pie, I precook the apples before putting them in the shell. This intensifies the flavor of the apples and allows the apples to fully cook without overdoing the raspberries.
  • Pie Plate: You need to use a deep dish pie plate for this recipe (or you will have too much filling). Two styles I use are: an Anchor Hocking Dish with handles and an Oxo Dish with a wide rim.
  • Raspberries: You can use thawed frozen raspberries. Fully thaw the raspberries, the drain the liquid, and proceed with the recipe.
  • Variation: If you prefer, make a full recipe of the dough and use the second part to make a lattice top in place of the crumble topping. Or you can use leftover scraps from the bottom crust and make decorative cutouts to put on top of the pie with the crumble.
  • Make ahead: The crumble, apple filling (before you add the raspberries), and  dough can all be make the day before and then assembled into a pie before baking. Just make sure you let the filling warm up on the counter for about an hour before filling and baking. The pie itself can also be baked the day before.
  • Baking sheet: Use a baking sheet under the pie in the oven to catch any juices which bubble over the edge.

Nutrition

Calories: 400kcal