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Apple Raspberry Pie Recipe

Apple Raspberry Pie Recipe

By What’s Baking

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
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>
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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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 345 calories
🥑 Fat: 16 g
🧈 Saturated Fat: 9 g
🍞 Carbohydrates: 48 g
🍭 Sugar: 26 g
🍗 Protein: 3 g
🫀 Cholesterol: 75 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

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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