Apple-Raspberry Pie

Apple-Raspberry Pie
Photo: Gentl and Hyers

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.


  • 2 ¾ pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into ½-inch-thick slices

  • 6 ounces fresh or partially thawed frozen raspberries

  • ¾ cup granulated sugar

  • ¼ 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).

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