Description
A delightful Raspberry Apple Pie featuring a tangy fruit filling with sweet and warm spices, baked in a brown sugar pecan graham cracker crust and topped with a crisp oatmeal cookie crumble topping.
Ingredients
Scale
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 crust: Prepare the Brown Sugar Pecan Graham Cracker Crust according to its recipe directions and allow it to cool completely before adding the filling.
- Make filling: In a large bowl, whisk together tapioca, sugar, cinnamon, nutmeg, and vanilla. Add sliced apples and frozen raspberries and gently toss until combined. Let the mixture stand for 15 minutes to allow the tapioca to start thickening the filling.
- Prepare crumble topping: In a food processor, combine oats, brown sugar, flour, and cinnamon. Pulse a few times until blended. Add the chilled cubed butter and pulse until the mixture resembles small pea-sized crumbs. Set aside.
- Assemble pie: Spoon the raspberry apple filling into the cooled crust, spreading evenly. Generously sprinkle the oatmeal cookie crumble topping over the filling.
- Bake pie: Bake the pie in a preheated oven at 350 degrees Fahrenheit for 60-70 minutes, or until the apples are fork tender and the filling juices are bubbling. Check after 40 minutes and cover the crust edges with foil if they appear too browned.
- Cool and serve: Remove the pie from the oven and allow it to cool completely so the filling sets. Serve and enjoy.
Notes
- If the crust edges brown too quickly during baking, cover them with foil halfway through to prevent burning.
- Using frozen raspberries helps maintain the shape and prevents excess liquid in the filling.
- The crumble topping may seem like a lot at first but will cook down nicely during baking.
- Letting the pie cool completely before serving ensures the filling firms up for cleaner slices.
- Substitute butter with a plant-based alternative to make the topping vegan-friendly.
