Apple-Raspberry Pie

Apple-Raspberry PieRecipe
Photo: Ben Fink; Styling: Stephana Bottom


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 30 Minutes
Chill: 1 Hours
Bake: 1 Hours

Nutritional Information

Calories 482
Fat 25 g
Satfat 12 g
Protein 5 g
Carbohydrate 61 g
Fiber 4 g
Cholesterol 65 mg
Sodium 157 mg


2 tablespoons sugar
4 to 5 medium Golden Delicious apples, peeled, cored and sliced (about 8 cups)
2 cups frozen unsweetened raspberries, thawed, patted dry
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup plus 2 Tbsp. sugar
1 large egg, lightly beaten


1. Make pastry as directed, pulsing in 2 Tbsp. sugar with flour and salt. Form dough into 2 disks. Wrap in plastic; chill for at least 1 hour.

2. Preheat oven to 400ºF; place rack in bottom third of oven. Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar.

3. Roll out each dough disk into 12-inch circle. Transfer 1 to a 9-inch pie plate. Trim edges. Spoon in filling. Place second disk over filling. Trim edges, leaving a 1-inch overhang. Fold top edges under; crimp to seal. Cut vents in top. Lightly brush crust with beaten egg; sprinkle with 2 Tbsp. sugar. Place on baking sheet; bake until filling bubbles and crust is golden, about 1 hour. Let cool before serving.