Description
A delicious Raspberry Apple Pie featuring a Brown Sugar Pecan Graham Cracker Crust, filled with a vibrant mixture of Granny Smith apples and raspberries, and topped with a buttery Oatmeal Cookie Crumble. This pie combines sweet and tart flavors with a tender, crumbly topping for a perfect dessert.
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 (Kraft Minute 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 the crust: Prepare one Brown Sugar Pecan Graham Cracker Crust according to directions. Let it cool completely before adding any filling.
- Mix the filling: In a large bowl, whisk together the tapioca, sugar, cinnamon, nutmeg, and vanilla. Add the peeled and sliced Granny Smith apples and frozen raspberries, tossing gently to combine. Allow the mixture to stand for 15 minutes to thicken slightly.
- Make the crumble topping: Add the oats, brown sugar, all-purpose flour, and cinnamon to a food processor and pulse a few times to combine. Add the chilled, cubed butter and pulse until the butter pieces are the size of small peas. Set this crumble topping aside.
- Assemble the pie: Spoon the Raspberry Apple Filling into the cooled pie crust evenly. Generously sprinkle the Oatmeal Cookie Crumble Topping over the filling. It may seem like a lot, but it will cook down nicely.
- Bake the pie: Bake the assembled pie at 350 degrees Fahrenheit for 60 to 70 minutes or until the apples are fork tender and the juices are bubbling. Check the pie at 40 minutes; if the crust edges are browning too fast, cover them to prevent burning.
- Cool and serve: Remove the pie from the oven and let it cool completely before serving to allow the filling to set. Enjoy your Raspberry Apple Pie with Oatmeal Cookie Crumble!
Notes
- Cover the crust edges with foil halfway through baking to avoid over-browning.
- Frozen raspberries can be used directly without thawing to prevent the filling from becoming too watery.
- Make sure the butter for the crumble topping is well-chilled to create a crisp and tender topping.
- Allowing the filling to stand with tapioca before baking helps thicken the juices for a better texture.
- This pie can be served warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg
