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Apple-Raspberry Pie

Recipe photo courtesy of 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.

Source: Martha Stewart Living, November 2006



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How would you rate this recipe?
  • 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?

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