Apple Raspberry Pie

Apple Raspberry Pie

This is a favorite of mine, that I started making when my Daughter and I lived near an orchard and we picked up drops for free.

Directions for Flaky Pie Crust

Makes two 9-inch pie crusts


2 1/2 cups all-purpose flour or your favorite flours

1/2 teaspoon salt

1 cup butter, chilled and diced

1/2 cup ice water


1. Combine the flour and salt in a large bowl.

2. Cut in the butter until the mixture resembles coarse crumbs.|

3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.

4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.|

5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.

6. Place crust in pie plate, pressing evenly into the bottom and sides.

Pie fillings

  • 1 cup natural sugar or other sweetener
  • 1/2 cup sweet butter
  • 4-6 apples of local variety – peeled, cored and sliced
  • 1 cup raspberries or other berries, or fruit as available
  • 1 Tbs Ginger optional
  • 1 Lemon (juiced) to retard oxidation


  1. Mix fruit with the juice of one lemon, and sugar to taste.
  2. Melt Butter and sugar together.
  3. Place filling in pie plate on top of crust, mounded slightly. Cover with a lattice work crust*. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

*For a woven top; roll out excess crust thinly and cut into 1 inch strips, then add strips across the top in one direction. Starting at one end (or the middle) peal back the every other strip to lay in the cross strips.

Makes 1 pie; serves 6

Preparation time: 30

Baking time: 45 minutes