New This Month

Apple-Raspberry Pie


This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.

  • Servings: 10
Apple-Raspberry Pie

Photography: Gentl and Hyers

Source: Martha Stewart Living, November 2006


  • 2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
  • 6 ounces fresh or partially thawed frozen raspberries
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour, plus more for work surface
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Lucinda Scala Quinn's Pate Brisee
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.

  2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.

  3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.

  4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Reviews Add a comment

  • Jeanie Beth
    1 NOV, 2014
    Made this and my co-workers ate it up. I did use less sugar and skipped the butter - my crust is very buttery, but I'm going to do it with and see. Worth a try!
  • jimstoichotmai
    15 MAY, 2012
    I used my own crust recipe, but used this recipe for the filling. I added a tablespoon of Chambord. The relatively small amount of sugar makes the pie taste fresh and even light. It's nice, but not what I would call special.
  • CanadianCupcake
    10 SEP, 2010
    This pie is just wonderful! I made it last night, and it was my first time making the crust from scratch - turned out flaky and perfect. I also added 1/4c instant tapioca as my raspberries were very ripe. Results were great - the slices stand by themselves and no filling spilling out! Only negative - it's hard to wait four hours to eat it!
  • Butterfly
    6 JAN, 2008
    This pie is different and just wonderful, YUM!!
  • dhmccraw
    20 NOV, 2007
    I made this one for Thanksgiving last year and it was wonderful! I barely had a chance to try it before it was all gone. Very easy to make also. I highly recommend it. Enjoy!
  • Frankienyc
    19 NOV, 2007
    I'm making it for thanksgiving, so I'll let you know how it goes.
  • Alison
    15 NOV, 2007
    Thinking about making this for Christmas this year. Has anyone else tried it out?