Description
A delicious Raspberry Apple Pie featuring tart Granny Smith apples and sweet raspberries, topped with a buttery oatmeal cookie crumble. Baked to perfection in a brown sugar pecan graham cracker crust, this dessert combines fruity freshness with a comforting, crispy topping.
Ingredients
Scale
Brown Sugar Pecan Graham Cracker Crust
- 1 Recipe Brown Sugar Pecan Graham Cracker Crust
Raspberry Apple Filling
- 5 Granny Smith apples, peeled and cut into 1/8-1/4-inch slices
- 2 cups frozen raspberries
- 2 tablespoons tapioca
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
Oatmeal Cookie Crumble Topping
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons butter, cubed and chilled
Instructions
- Prepare crust: Prepare one Brown Sugar Pecan Graham Cracker Crust according to directions. Let it cool completely before adding the filling.
- Mix filling: In a large bowl, whisk together tapioca, sugar, cinnamon, nutmeg, and vanilla. Add the peeled and sliced Granny Smith apples along with the frozen raspberries. Gently toss to combine and let the mixture stand for 15 minutes to allow the tapioca to absorb juices.
- Make crumble topping: In a food processor, combine old fashioned oats, brown sugar, all-purpose flour, and cinnamon. Pulse a few times until mixed. Add chilled butter cubes and pulse until the butter is broken down to the size of small peas, creating a crumbly texture. Set aside.
- Assemble pie: Spoon the raspberry apple filling evenly into the cooled crust. Generously sprinkle the oatmeal cookie crumble topping over the filling, covering it well as the topping will reduce as it bakes.
- Bake pie: Preheat the oven to 350 degrees Fahrenheit. Bake the assembled pie for 60 to 70 minutes or until the apples are fork tender and the filling is bubbling. Check at around 40 minutes; if crust edges are browning too quickly, cover them with foil to prevent burning.
- Cool and serve: Remove the pie from the oven and let it cool completely before serving. This ensures the filling sets properly. Enjoy your delicious Raspberry Apple Pie!
Notes
- To prevent the crust edges from burning, cover them with foil halfway through baking if they brown too quickly.
- Letting the filling sit for 15 minutes before baking helps the tapioca absorb liquid and thicken the filling.
- You can substitute frozen raspberries with fresh ones when in season for a fresher taste.
- The crumble topping may seem generous, but it bakes down to a perfect crisp layer.
- Use chilled butter for the crumble topping to achieve better texture.
- Allow the pie to cool entirely before slicing to ensure clean, neat servings.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
