Description
A delicious Raspberry Apple Pie featuring a Brown Sugar Pecan Graham Cracker crust, filled with a sweet-tart blend of Granny Smith apples and raspberries, and topped with a buttery oatmeal cookie crumble. This pie combines fruity freshness with a crunchy, cinnamon-spiced 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 extract
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 crust: Follow the directions to prepare one Brown Sugar Pecan Graham Cracker crust and allow it to cool completely before filling.
- Mix filling: In a large bowl, whisk together tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add the sliced apples and frozen raspberries, then gently toss to combine. Let this mixture stand for 15 minutes to allow the tapioca to absorb juices.
- Make crumble topping: Place old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon into a food processor and pulse a few times to blend. Add chilled cubed butter and pulse until the butter pieces are pea-sized. Set aside the crumble topping.
- Assemble pie: Spoon the raspberry apple filling into the cooled graham cracker crust. Evenly spread the oatmeal cookie crumble topping over the filling; although it looks like a lot, it will cook down during baking.
- Bake the pie: Preheat oven to 350 degrees Fahrenheit. Bake the pie for 60 to 70 minutes until apples are tender and juices bubble. Check at 40 minutes and cover edges of the crust if they are browning too quickly to prevent burning.
- Cool and serve: Allow the pie to cool thoroughly before serving so the filling can set perfectly. Enjoy your delicious raspberry apple pie!
Notes
- Use frozen raspberries to prevent the filling from becoming too watery.
- Cover crust edges with foil or a pie shield during baking if they brown too fast.
- Letting the filling rest before baking helps the tapioca thicken the juices.
- The crumble topping can be prepared ahead and refrigerated until ready to use.
- Ensure the crust is completely cool before adding the filling to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
