My Grandmother was known for her beautiful homemade apple pie. The crust was always super flaky and packed chock full of sweet apple filling. “Picture perfect” we would call them:)
The recipe I am sharing combines a less sweet, but very flaky dough, with a sweet and tart filling that is par cooked to allow for a “mile high” effect! I have added raspberries that we picked over the summer and had flash frozen. You can use fresh raspberries if you prefer. Either way, this pie will be the star of your dessert table this holiday !
I have included three separate photo galleries…and complete printable instructions.
For the crust you will need
3 3/4 cups of all-purpose flour
1 1/2 tsp salt
1 1/2 tsp sugar
1 1/2 cups ( 3 sticks) of butter ; very cold and cut into cubes
12 tablespoons of ice water
For the filling you will need
16 Red Baking Apples; peeled, cored and cut into chunks
9 Granny Smith Apples; peeled cored and thinly sliced
2 Pints of Raspberries
1/2 cup of granulated sugar
1/2 cup of light brown sugar
1/4 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract
Juice of one lemon
4 tablespoons of butter
You will also need a deep dish nine-inch pie plate.
Begin by making the dough. I used a small food processor and made three separate batches. Dividing the above ingredients into thirds. You can also make this dough in a large processor in one batch. Divide into two separate portions before placing in the refrigerator.
Pulse 1 1/4 cups of flour with 1/2 teaspoon salt and 1/2 teaspoon of sugar. Add 1/2 cup of cubed butter and process until crumbly. Now with the processor on low, you can add 4 tablespoons of ice water. The dough will come together in a ball. ( Remove dough and repeat this process two more times.)
Wrap one-third of the dough in parchment and plastic. Wrap the remaining two-thirds together in parchment and plastic wrap. Refrigerate for thirty minutes or up to overnight. (This dough can also be popped into the freezer and used at a later date.)
While the dough is chilling, you can make the apple raspberry filling.
Using a large stock pot set over medium high heat, combine the apples, sugars, salt, ginger, nutmeg, cinnamon and vanilla extract. ( Do not add the raspberries until just before filling the pie crust!) Add the juice of one lemon and four tablespoons of butter. Stir and bring to a simmer for about 15 minutes, just until the apples have softened. Remove from the heat and pour the apple mixture through a sieve to strain the juices. Let cool.
When you are ready to bake your pie, Pre-heat the oven to 375 degrees fahrenheit.
Roll out the dough using the larger piece for the bottom of the dish. Add the raspberries to the apple mixture and gently combine. Pour the filling into the dish and top with the remaining dough. Brush the top of the dough with a lightly beaten egg for a beautiful finish!
Bake for fifty to sixty minutes, rotating the dish halfway through the baking time. You may also need to cover the top with foil if it browns too quickly.
A few quick tips!
This pie can be prepared the day ahead, but placed in the fridge overnight. Bake it first thing in the morning before you start the Turkey!
You can also bake this pie the day ahead and refrigerate overnight. Just be sure to bring to room temperature before serving.
It doesn’t hurt to serve with a scoop of freshly whipped cream:)
Happy Baking!
You will find printable instructions here Apple Raspberry Pie Recipe
For the dough follow this gallery:
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- The trick to the perfect pie crust is working with very cold ingredients! You can even chill the flour if you have time! To make the dough start by pulsing 1 1/4 cups of flour with 1/2 tsp salt and 1/2 tsp of sugar. ( I work with a smaller sized food processor, so I will do this process three separate times in order to make enough dough for top and bottom crust.)
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- Add 1/2 cup of cubed cold butter to the food processor and blend until crumbly.
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- Now you will slowly add 4 tablespoons of ice water through the spout as you blend the mixture.
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- Do not overmix. Blend, just until the dough forms a ball.
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- You will use one batch of dough for the top crust.
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- You will need two batches of dough for the bottom crust.
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- Wrap the dough in parchment and plastic wrap and refrigerate for 30 minutes or up to overnight. Dough can also be popped in the freezer to be used at a later date!
For the filling follow this gallery:
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- I love a mile high apple pie! In order to achieve this without the crust sinking, you must par cook the filling first!
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- I used 16 red baking apples, cored, peeled and cut into chunks.
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- I also used 9 green apples….
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- …peeled and thinly sliced. This gave me a nice combination of flavor and texture.
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- Combine the apples in a large stock pot.
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- Add 4 tablespoons of butter, half cup of granulated sugar, half cup of brown sugar, 1/4 tsp salt, 1/4 tsp ginger, 1/4 tsp nutmeg, 1 tsp of cinnamon and 1 tsp of vanilla extract.
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- Stir the ingredients into the apple mixture.
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- You can also add the juice of one lemon.
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- Simmer and stir the apple mixture over medium heat for about 10-15 minutes, just until the apples have started to soften and have reduced a little bit.
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- Remove the apples from the heat and pour into a sieve. Let the apples cool straining out the juices. You can refrigerate the apples until you are ready to assemble the pie.
When you are ready to assemble and bake your pie…follow this gallery:
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- Pre-heat the oven to 375 degrees. Remove the dough from the fridge about 10 minutes before you plan to roll it out.
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- Use your rolling pin to roll the larger of the two crusts for the bottom of the pie. I prefer to roll the dough between two pieces of parchment.
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- You can use the pie plate as a guide on how big to make it!
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- Remove the top piece of parchment from the dough and invert the pie dish on top of the dough.
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- When you flip the whole thing over..you will have a beautiful pie crust that remains intact. Gently press the dough into the dish and remove the remaining parchment paper.
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- Now you can add two pints of fresh or frozen raspberries to the apple mixture and gently combine.
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- Pour the filling into the pie plate~
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- Top with the remaining pie crust and seal the edges.
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- Use a sharp knife to cut a small hole in the center of the pie crust as well as five one inch slits. I used dough scraps and small cookie cutters to cut out fun shapes to add to the dough. Brush the bottom of the shapes with water and they will stick to the surface of the dough.
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- If you like a shiny crust you can whisk one egg and brush the top of the dough just before putting it into the oven.
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- I sprinkled mine with a little bit of orange sanding sugar…
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- Do yourself a favor and place a piece of foil on the rack below the pie . This will keep the oven nice and clean! Bake your pie for 50 -60 minutes at 375 degrees. Rotate the pie halfway through the baking time. You may also need to cover loosely with a piece of foil if it is browning too quickly!
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- Picture perfect:)
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- The family will love it!
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- Enjoy the family this Thanksgiving!
Chowfancy 
The pie sounds wonderful….I don’t know that I have ever seen a recipe that uses so much fruit for one pie….Looks delicious.