Description
A delightful Raspberry Apple Pie featuring a brown sugar pecan graham cracker crust, filled with a blend of tart Granny Smith apples and juicy raspberries, topped with a buttery oatmeal cookie crumble. Perfectly spiced with cinnamon, nutmeg, and vanilla, baked until bubbly and tender for a comforting 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 packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons butter, cubed and chilled
Instructions
- Prepare crust: Prepare one brown sugar pecan graham cracker crust according to its directions and let it cool completely to ensure a firm base for the filling.
- Mix filling: In a large bowl, whisk together tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla. Add the peeled and sliced Granny Smith apples along with the frozen raspberries, then gently toss to combine. Allow the mixture to stand for 15 minutes to let the tapioca begin to thicken the filling.
- Make crumble topping: In a food processor, add the old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon. Pulse a few times to blend these dry ingredients. Add the chilled cubed butter and pulse again until the mixture resembles small peas, creating a crumbly texture. Set aside the topping.
- Assemble the pie: Pour the raspberry apple filling into the cooled graham cracker crust, spreading evenly. Sprinkle the oatmeal cookie crumble topping generously over the filling; it may look like a lot but will cook down during baking.
- 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 to cover the crust edges with foil if they start to brown too much.
- Cool and serve: Remove the pie from the oven and allow it to cool completely so the filling sets properly before slicing and serving. Enjoy your delicious Raspberry Apple Pie!
Notes
- Use frozen raspberries directly without thawing to prevent excess liquid in the filling.
- If crust edges brown too quickly, cover them with foil midway through baking to prevent burning.
- You can substitute the tapioca with cornstarch if needed, but tapioca gives a better texture to the filling.
- Make sure the butter for the crumble is chilled to achieve the best crumbly texture.
- Letting the pie cool fully is important for a clean slice and to allow the filling to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
