Best Apple Raspberry Pie Recipes

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

RASPBERRY-APPLE CRUMB PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
• In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
• Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

RHUBARB-RASPBERRY-APPLE PIE

Steps:

• In a medium bowl stir together the 2 cups all-purpose flour and salt. Using a pastry blender or two knives, cut in the shortening until pieces are pea-size.
• Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened.
• Divide dough in half. Form each half into a ball.
• On a lightly floured surface, roll half of the pastry into a 12-inch circle, line a 9-inch pie plate with pastry.
• Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry.
• Line pastry with double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake for 5 to 6 minutes more or until golden brown.
• Cool on a wire rack. On a lightly floured surface, roll remaining pastry into a 12-inch circle.
• Using a 2- to 3-inch cutter, cut pastry into desired shapes(leaves are a nice choice), cover cutouts loosely; set aside.
• Meanwhile, in a large saucepan stir together the sugar, cornstarch, and 2 tablespoons flour and stir in rhubarb, raspberries, and apple.
• Cook over low heat, stirring frequently, until fruit begins to juice out then increase heat to medium and cook and stir over medium heat until thickened and bubbly.
• Transfer to the baked pie shell. Brush edge of pie with milk and place pastry cutouts over fruit filling and around the edge of the pie.
• Brush pastry cutouts with milk and, if desired, sprinkle with sugar.
• Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown, cool on a wire rack. Makes 8 servings.
• For a Double-Crust Pie: For a conventional pie with a filling that doesn't require precooking, line pie plate with half of the pastry, as directed above, except do not trim pastry or fold under. Omit the prebaking step. Set pie plate aside. Roll out second half of pastry; cover with waxed paper and set aside. To prepare filling, omit the cornstarch and reduce the raspberries to 1 cup. In a large mixing bowl stir together the sugar and, if using fresh rhubarb, 6 tablespoons of all-purpose flour. (If using frozen rhubarb, increase the all-purpose flour to 1/2 cup.) Stir in the rhubarb, raspberries, and apple. Transfer filling to the pastry-lined plate. Trim pastry even with rim of pie plate. Cut slits in top crust; place crust over filling. Fold top crust under bottom crust; flute edge as desired. Cover edges with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack.
• Make-Ahead Tip: Bake pie up to 8 hours before serving.

APPLE CRANBERRY RASPBERRY PIE

Steps:

• 1. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
• 2. Heat oven to 375 degrees F
• 3. Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture, toss well. Spoon into unbaked crust.
• 4. Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
• 5. Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

APPLE CRANBERRY RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees.
• Roll out bottom crust and place in a pie plate.
• In a small bowl mix together first 5 ingredients.
• Place the fruit in a large mixing bowl. Add the dry ingredients and stir well.
• Dump the fruit mixture into the pie crust. Trim excess crust to edge of pie plate. Roll remaining cust, and place on top of pie. Trim top crust aproximately 2" larger around than the top edge of the pie plate. Tuck the edge of top crust between bottom crust and pie plate, leaving folded edge standing about 3/4" above edge of pie plate. Pinch standing edge of pie crust between two fingers with thumb, to form a crimp.
• Cut slits into top crust in a decorative design. Sprinkle the top of crust with sugar. Bake for 55 to 60 minutes.

APPLE-RASPBERRY SLAB PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out one piece of pate brisee to a 15-by-12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing into corners. Trim to a 1-inch overhang all around. Chill while assembling filling.
• Using a sharp knife, split vanilla bean and scrape seeds into a large bowl along with 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture evenly over chilled pie crust. Top with raspberries and dot with butter.
• On a lightly floured work surface, roll out remaining piece of dough to a 15-by-12-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Using a sharp knife, make slits in the dough to create a star shape, to allow steam to escape. Chill for 20 minutes.
• In a small bowl, whisk together egg and heavy cream. Brush top of crust with egg mixture and sprinkle with sanding sugar. Transfer to oven and bake until crust is deep brown, 65 to 75 minutes. Let cool slightly before cutting and serving.

APPLE RASPBERRY PIE

Steps:

• Freeze the flour in a medium bowl for
• one hour.
• Refrigerate the lard for one hour then cut into cubes.
• In small cup combine vinegar, salt and water.
• Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
• Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated.
• Scrape into a bowl an mix with liquid.
• Turn dough out onto a lightly floured surface.
• With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
• Fol to the center and roll out slightly to form an 8 inch square.
• Roll and fol once more.
• Wrap in parchment or waxed paper and refrigerate until needed.
• Peel and cut and core apples into eighths.
• Then dice crosswise into 1 1/2 chunks.
• Toss apples with lemon juice.
• Blend together 1/2 cup sugar with flour and spices.
• Add apples and toss until evenly coated.
• Add raspberries last toss lightly.
• Cut 1/3 dough and reserve.
• Roll remaining dough into a round 5 inches larger than dish.
• Place and fit into dish and trim overhang to 1 inch.
• Spoon in apples and dome evenly.
• Roll out remaining shell, crimp.
• Sprinkle remaining sugar onto crust.
• Cut 5 slits in center of dough.
• Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

RHUBARB-RASPBERRY-APPLE PIE

Steps:

• In a medium bowl stir together the 2 cups all-purpose flour and salt. Using a pastry blender or two knives, cut in the shortening until pieces are pea-size.
• Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened.
• Divide dough in half. Form each half into a ball.
• On a lightly floured surface, roll half of the pastry into a 12-inch circle, line a 9-inch pie plate with pastry. Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry.
• Line pastry with double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake for 5 to 6 minutes more or until golden brown.
• Cool on a wire rack. On a lightly floured surface, roll remaining pastry into a 12-inch circle.
• Using a 2- to 3-inch cutter, cut pastry into desired shapes(leaves are a nice choice), cover cutouts loosely; set aside.
• Meanwhile, in a large saucepan stir together the sugar, cornstarch, and 2 tablespoons flour and stir in rhubarb, raspberries, and apple.
• Cook over low heat, stirring frequently, until fruit begins to juice out then increase heat to medium and cook and stir over medium heat until thickened and bubbly.
• Transfer to the baked pie shell. Brush edge of pie with milk and place pastry cutouts over fruit filling and around the edge of the pie. Brush pastry cutouts with milk and, if desired, sprinkle with sugar.
• Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown, cool on a wire rack. Makes 8 servings.
• For a Double-Crust Pie:
• For a conventional pie with a filling that doesn't require precooking, line pie plate with half of the pastry, as directed above, except do not trim pastry or fold under. Omit the prebaking step. Set pie plate aside.
• Roll out second half of pastry; cover with waxed paper and set aside. To prepare filling, omit the cornstarch and reduce the raspberries to 1 cup. In a large mixing bowl stir together the sugar and, if using fresh rhubarb, 6 tablespoons of all-purpose flour. (If using frozen rhubarb, increase the all-purpose flour to 1/2 cup.) Stir in the rhubarb, raspberries, and apple. Transfer filling to the pastry-lined plate. Trim pastry even with rim of pie plate. Cut slits in top crust; place crust over filling. Fold top crust under bottom crust; flute edge as desired. Cover edges with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack.
• Make-Ahead Tip: Bake pie up to 8 hours before serving.

APPLE RASPBERRY PIE

Steps:

• Crust first: Mix shortening, butter and flour.
• Add boiling water, salt and baking powder - mix well.
• Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.).
• MEANWHILE -- WE'LL WORK ON THE FILLING.
• Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries.
• Line your pastry pan with one dough, and heap filling into it.
• Sprinkle the 1 tbsp of flour on top - do not mix inches
• Dot the filling with the 1 1/2 tbsp of butter.
• Cover with topping crust, make slits to allow steam to escape.
• Bake at 350 for 1 hour.
• Serve hot with ice cream with your family!