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Crumb-topped Apple-Raspberry Pie

Source: Cooking at a Glance - Pies & Pastries
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 10 Minutes
  Makes 8 servings
Here’s the perfect way to extend precious raspberries: In this pie, a red ribbon of delectable raspberries rests between two layers of apples, the quintessential pie fruit. A crumbly, nutty topping finishes it off.
For the Pie:
1/2-2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
5 cups thinly sliced peeled cooking apples (about 2 pounds)
Pastry for Single-Crust Pie
2 cups fresh or loose-pack frozen red raspberries
For the Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine or butter
1/4 cup chopped pecans or walnuts
Other necessary recipes:
Basic Pie Pastry
Crumb-topped Apple-Raspberry Pie Recipe at
In a large mixing bowl stir together sugar, flour, and cinnamon. Add apples, tossing to coat. Set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Transfer half of the apple mixture to pastry shell. Sprinkle with raspberries; add remaining apple mixture.

In a medium mixing bowl stir together flour, brown sugar, cinnamon, and nutmeg. Cut in margarine or butter till crumbly. Stir in pecans or walnuts. Sprinkle topping over pie. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more (30-35 minutes if using frozen berries), or till top is golden and edges are bubbly. Cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Raspberry Desserts
 Berry Bake-Off
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 431
Fat. Total: 17g
Fiber: 6g
Carbohydrates, Total: 68g
Sodium: 81mg
% Cal. from Fat: 35%
Cholesterol: 16mg
Protein: 4g
Spotlight Recipe Review See all 2 reviews »

Rating: 3
by: Christine, NC Reviewed: 10/10/2011
Needs tweaking
I wanted to love this recipe - indeed, my family looked forward to this pie all day. Unfortunately, it had some problems. Even though I added 10 minutes to the bake time, the apples still weren't cooked through. And the filling was absolutely swimming in juice. I would suggest adding cornstarch or tapica to the filling, or partially cooking the apples (and draining) beforehand. Certainly still tasty, but so much less than it should have been.
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