Description
A delightful Raspberry Apple Pie featuring a sweet and tart fruit filling nestled in a Brown Sugar Pecan Graham Cracker crust, topped with a buttery oatmeal cookie crumble for a perfect balance of textures and flavors.
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 one Brown Sugar Pecan Graham Cracker Crust according to directions. Let it cool completely to ensure a crisp base for the pie.
- Make filling: In a large bowl, whisk together the tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add the peeled and sliced Granny Smith apples along with the frozen raspberries. Gently toss to combine all ingredients and let the mixture stand for 15 minutes to allow the flavors to meld and the tapioca to start thickening.
- Prepare crumble topping: Using a food processor, combine the old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon. Pulse a few times until mixed. Add the chilled, cubed butter and pulse until the butter pieces are about the size of small peas, creating a crumbly texture. Set aside the topping.
- Assemble pie: Spoon the raspberry apple filling evenly into the cooled pie crust. Generously sprinkle the oatmeal cookie crumble topping over the filling, covering it completely. Although it may appear to be a lot of topping, it will bake down nicely.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the pie for 60 to 70 minutes, checking at the 40-minute mark to cover the edges of the crust if they start to brown too much. The pie is done when the apples are fork tender and the filling juices are bubbling.
- Cool and serve: Remove the pie from the oven and allow it to cool completely before serving to let the filling set properly. Enjoy your delicious raspberry apple pie with oatmeal cookie crumble!
Notes
- Use Granny Smith apples for a tart contrast to the sweet crumble topping.
- Let the pie cool completely before slicing to avoid a runny filling.
- Cover crust edges with foil or a pie shield if they brown too quickly during baking.
- Frozen raspberries work well to maintain the pie's vibrant color and flavor.
- You can substitute butter with a dairy-free alternative to make it lactose-free.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
