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Apple Raspberry Pie Recipe

Apple Raspberry Pie Recipe

Learn how to make the best homemade Apple Raspberry Pie with this easy baking recipe! Crisp apples and sweet-tart raspberries mingle beneath a beautiful lattice crust. The secret to perfect results lies in pre-cooking the apple filling and keeping the raspberry flavors fresh. A simple but impressive dessert that's perfect for any occasion!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g cooking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">250g fresh raspberries (or frozen, not thawed)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the beaten egg and enough ice-cold water to bring the dough together into a smooth ball. Don't overwork the dough or the pastry will become tough. Divide the dough into two portions – about ⅔ for the base and ⅓ for the lattice top. Wrap each portion in cling film and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, prepare the filling. Place the sliced apples in a large saucepan with 2 tablespoons of water. Cook over medium heat for 5-7 minutes until they begin to soften but still hold their shape. Pre-cooking the apples prevents a gap forming between filling and crust during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove from heat and allow to cool completely. Once cool, combine with the raspberries, caster sugar, cornflour, cinnamon, nutmeg, and lemon juice. The cornflour will thicken the juices released during baking, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/375°F/Gas 5) and place a baking sheet in the oven to heat up.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the larger portion of pastry on a lightly floured surface to about 3-4mm thick and use it to line your pie dish. Leave a slight overhang around the edges. Prick the base with a fork and chill for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon the apple and raspberry filling into the pastry case, creating a slight mound in the center (as the filling will shrink during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the remaining pastry and cut into 2cm wide strips for the lattice top. Lay half the strips parallel across the pie filling. Fold back alternate strips halfway, then place a strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Repeat this weaving process to create a lattice pattern across the entire pie.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim any excess pastry from the edges and crimp the border decoratively with your fingers or a fork to seal. Brush the lattice with the egg wash and sprinkle generously with demerara sugar for a beautiful caramelized finish and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this helps cook the bottom crust) and bake for 45-55 minutes until the pastry is golden and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool for at least 2 hours before slicing. This resting time lets the filling set properly, ensuring clean slices. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream. Your patience will be rewarded with perfectly set slices that hold their shape!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Raspberry Pie Recipe?

This pie requires plain flour, cold butter, caster sugar, eggs, cooking apples (Bramley or Granny Smith), fresh or frozen raspberries, cornflour, spices (cinnamon and nutmeg), lemon juice, and demerara sugar for the finishing touch. All ingredients work together to create the perfect sweet-tart balance.

How to cook Apple Raspberry Pie Recipe at home?

Learn how to cook Apple Raspberry Pie Recipe by making a buttery pastry, pre-cooking your apples until just softened, combining them with fresh raspberries and spices, creating a beautiful lattice top, and baking until golden brown. The key techniques include pre-cooking the apples to prevent gaps between filling and crust, and allowing proper cooling time for the filling to set.

Why should you pre-cook the apples for a fruit pie?

Pre-cooking apples is essential because it prevents the gap that often forms between the filling and crust during baking. As raw apples cook, they shrink significantly. By partially cooking them first, they release excess moisture and pre-shrink, ensuring your finished pie has a perfectly filled interior rather than a disappointing hollow dome.

What's the secret to achieving a non-soggy bottom crust in fruit pies?

The secret lies in three key techniques: pre-cooking the fruit to release excess moisture, using cornflour to thicken juices, and baking the pie on a preheated baking sheet. This last step is crucial as it immediately starts cooking the bottom crust before the filling has a chance to make it soggy.

Can I use frozen raspberries instead of fresh ones in a fruit pie?

Yes, frozen raspberries work perfectly in this pie and don't even need thawing beforehand. In fact, they sometimes hold their shape better during baking than fresh berries. The important thing is not to let them defrost first, as this would release too much liquid and potentially make your filling too wet.

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Brush the lattice with the egg wash and sprinkle generously with demerara sugar for a beautiful caramelized finish and extra crunch." }, { "@type": "HowToStep", "name": "Bake the pie", "text": "Place the pie on the preheated baking sheet (this helps cook the bottom crust) and bake for 45-55 minutes until the pastry is golden and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the pie to cool for at least 2 hours before slicing. This resting time lets the filling set properly, ensuring clean slices. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-04-01", "reviewBody": "Perfectly balanced sweet-tart flavor! I used a mix of Granny Smith and Honeycrisp apples which worked beautifully with the raspberries. My family couldn't stop raving about it.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Sanchez", "datePublished": "2024-04-03", "reviewBody": "I was nervous about making a lattice top for the first time, but the instructions were so clear. It looked professional on my first try! Pre-cooking the apples is genius - no gap between filling and crust.", "name": "Beautiful Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-07", "reviewBody": "I made this for a dinner party and every single guest demanded the recipe immediately! The combination of apples and raspberries is heavenly. I'll definitely be making this again.", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-12", "reviewBody": "This is honestly better than my grandma's pie recipe (don't tell her I said that). The cornflour trick worked perfectly - no soggy bottom! The filling held its shape beautifully when sliced.", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Haruki Tanaka", "datePublished": "2024-04-18", "reviewBody": "I've tried many pie recipes and this one is exceptional. No soggy bottom, perfect consistency in the filling, and stunning presentation. I made extra to freeze for later and it reheated beautifully!", "name": "Best Pie Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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