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Apple Raspberry Pie with Crumb Topping Recipe

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3.8 from 11 reviews

This Apple Raspberry Pie with Crumb Topping combines tender cooked apples and fresh raspberries in a sweet, cinnamon-spiced filling, all baked in a flaky homemade pie crust. The buttery pecan oat crumb topping adds a delightful crunch, making this a perfect dessert for any occasion.

  • Total Time: 2 hours
  • Yield: 8 servings

Ingredients

Pie Crust

  • 1 9-inch pie crust (homemade or store-bought)

Apple Raspberry Filling

  • 1 lemon (juice only)
  • 8-9 medium apples (~4 lb), peeled, cored, and sliced
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • Pinch ground cloves
  • 1/4 tsp kosher salt
  • 12 oz fresh raspberries
  • 1 tsp vanilla extract

Crumb Topping

  • 1/4 cup packed light brown sugar
  • 1/4 cup pecans
  • 4 tbsp (1/4 cup) unsalted butter
  • 1/4 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/2 tsp kosher salt

Instructions

  1. Make the Pie Dough: If making fresh crust, prepare it according to your preferred recipe and set it in the refrigerator to chill.
  2. Prep the Apples: Fill a large bowl with water and add the juice of one lemon to prevent browning. Peel each apple and place peeled apples in the lemon water. After peeling all, core and slice the apples and keep them submerged in the lemon water.
  3. Cook the Apples: Drain the apples and transfer them to a large pot. Add 1/3 cup light brown sugar, 1 tsp cinnamon, a pinch of ground cloves, and 1/4 tsp kosher salt. Cover the pot and cook over medium heat until apples are soft yet retain shape, about 20 minutes after simmering starts. Stir occasionally.
  4. Drain Juices: Set a colander over a bowl and pour cooked apples into it, draining the juices into the bowl.
  5. Thicken the Juices: Return the collected juices to the pot and bring to a boil over medium-high heat. Boil until reduced to a thick syrup, about 7-8 minutes.
  6. Combine Apples and Syrup: Pour the thickened syrup over the cooked apples in a bowl. Let the mixture cool to room temperature, approximately one hour.
  7. Mix the Filling: Once cool, gently fold in 12 oz fresh raspberries and 1 tsp vanilla extract.
  8. Prepare Crumb Topping: Combine 1/4 cup light brown sugar, 1/4 cup pecans, 4 tbsp unsalted butter, 1/4 cup rolled oats, 1/4 cup all-purpose flour, and 1/2 tsp kosher salt in a food processor. Pulse until ingredients are finely chopped and clumping together. Refrigerate until ready to use.
  9. Roll Out the Dough: Remove chilled dough from refrigerator and let it warm slightly until pliable but cool. Roll it out to about 12 inches diameter to fit a 9-inch deep dish pie plate with overhang.
  10. Fit the Dough: Press the dough into the pie plate, trim excess to about 1/2 inch overhang, and crimp edges decoratively. Place the pie in the freezer for 20 minutes to chill.
  11. Preheat Oven: Set oven temperature to 375°F (190°C).
  12. Assemble and Bake: Fill the chilled crust with the apple raspberry filling. Evenly spread the crumb topping over the filling. Bake for 50-55 minutes or until the crust and crumb topping are golden brown and the filling is bubbly.
  13. Cool and Serve: Allow the pie to cool before serving to let the filling set.

Notes

  • Using lemon juice in the water prevents apple slices from browning while prepping.
  • Cooking apples before baking ensures a soft, flavorful filling without excess moisture.
  • Chilling the pie crust and crumb topping before baking helps maintain texture and prevents sogginess.
  • For best results, use tart apples like Granny Smith or Honeycrisp.
  • Let the pie cool sufficiently before slicing to allow the filling to set.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/apple-raspberry-pie-with-crumb-topping-recipe/