Raspberry-Apple Pie – a delicious recipe with crust, Golden Delicious, apples, syrup, apple cider, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare crust.
2
For filling, combine apples and raspberries in large saucepan or Dutch oven.
3
Bring to boil over medium heat; add cider.
4
Remove from heat; stir in sugar, tapioca and butter until butter melts.
5
Arrange jelly-roll pan on center rack of oven.
6
Heat oven to 425.
7
On lightly floured surface, roll larger pastry disk into a 12-inch circle.
8
Fit into a 9-inch pie plate; trim overhang to 1 inch.
9
Spoon filling into pastry shell.
10
Roll remaining pastry into a 9-inch circle.
11
With fluted pastry cutter, cut pastry into 1/2-inch-wide strips.
12
Arrange strips on a lattice pattern on top of filling; flute edge.
13
Place pie on jelly-roll pan in oven.
14
Bake for 40 minutes.
15
Cover edges of pastry loosely with foil and bake 15 minutes more until filling is bubbly in center.
222
kcal
Calories
3
g
Fat
51
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pie crust, 5 lg. Golden Delicious, Rome apples, peeled, cored and sliced, 1 pkg. (10 oz.) quick-thaw frozen raspberries in syrup, and more.
Yes, Raspberry-Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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