Apple Raspberry Pie with Crumb Topping
This homemade apple raspberry pie features a delightful blend of tart raspberries and sweet cinnamon-spiced apples, topped with a crumbly topping that adds texture and flavor.
Ingredients
For the Pie
- 1 9-inch 9-inch pie crust Store-bought or homemade
- 1 whole lemon (juice and zest) For flavoring apples
- 8-9 medium medium apples (about 4 lbs) Mix of sweet and tart apples recommended
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1/4 tsp kosher salt
- 12 oz fresh raspberries Use fresh for best results
- 1 tsp vanilla extract
For the Crumb Topping
- 1/4 cup packed light brown sugar
- 1/4 cup chopped pecans
- 4 tbsp unsalted butter (melted)
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt For topping
Instructions
Preparation
- If you're making your own pie crust, start by preparing it now. Roll out the dough to fit your 9-inch pie dish and set it in the refrigerator to chill while you prepare the filling.
- Peel, core, and slice the apples into thin pieces. Place the sliced apples in a large mixing bowl, and add the juice and zest of the lemon, brown sugar, ground cinnamon, a pinch of ground cloves, and kosher salt. Toss everything together until the apples are well coated.
Add Raspberries
- Gently fold in the fresh raspberries into the apple mixture. Take care not to mash the raspberries.
Make the Crumb Topping
- In another bowl, combine the 1/4 cup of brown sugar, chopped pecans, melted unsalted butter, rolled oats, all-purpose flour, and kosher salt. Mix until the ingredients are combined and crumbly.
Assemble and Bake
- Preheat your oven to 375°F (190°C). Pour the apple and raspberry filling into the prepared pie crust, spreading it evenly.
- Evenly sprinkle the crumb topping over the fruit filling, ensuring complete coverage.
- Place the pie in the preheated oven and bake for about 45 to 50 minutes, or until the apples are tender and the topping is golden brown.
- Once the pie is finished baking, allow it to cool for at least 15 minutes before slicing.
Notes
Serve warm or cold. Pair with vanilla ice cream or whipped cream for a delightful experience. Store covered at room temperature for up to two days, in the refrigerator for longer storage, or freeze slices wrapped in plastic wrap and aluminum foil.