Few things elicit more warm memories of holidays, family, and comfort like an apple pie. This recipe adds a slight twist to a basic apple pie by including raspberries. This pie also has a crumble top, as opposed to a pie dough topping, though it does have the standard pie crust on the bottom. It’s the best of both worlds…a buttery flaky crust AND a delicious crunchy crumble on the top. Perfect for holidays and gatherings, both winter and summer, this apple raspberry pie is a standard favorite in my home.
- flour for dusting
- Pie Dough for 1 crust (cut recipe in half) http://mysaltykitchen.com/recipe/perfect-pie-dough/
- 6 macoun apples, peeled, cored, and cut into chunks
- 6 mutsu or granny smith apples, peeled, cored, and cut into chunks
- Zest and juice of 1/2 lemon
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 can raspberry pie filling
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup oatmeal
- 1/4 teaspoon salt
- 1 stick cold butter
Heat oven to 375 degrees. On a lightly floured surface, roll out pie dough into a 1/8-inch-thick circle to a diameter slightly larger than that of the pie plate. Press the dough into the pie plate. Chill the dough until firm, about 30 minutes.
In a large bowl, combine apples, lemon zest and juice, and spices. Toss well. Fold in raspberry filling and spoon into pie pan.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in a bowl. Using a pastry cutter or fork, mix ingredients until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
bake for 1 hour on a baking sheet to prevent juices dripping into your oven.
Note: you can make the full pie dough recipe and freeze the unused half of the dough for later use.