Description
A delectable Raspberry Apple Pie featuring a crisp Brown Sugar Pecan Graham Cracker Crust, filled with tart Granny Smith apples and sweet raspberries, topped with a comforting oatmeal cookie crumble. This pie bakes to golden perfection with bubbling fruit filling and a buttery, cinnamon-spiced topping.
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 sliced 1/8-1/4 inch
- 2 cups frozen raspberries
- 2 tablespoons 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 recipe directions and let it cool completely before filling.
- Make Filling: In a large bowl, whisk together tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add peeled and sliced Granny Smith apples and frozen raspberries. Gently toss to combine, then let the mixture stand for 15 minutes to allow tapioca to absorb juices.
- Create Crumble Topping: In a food processor, combine old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon. Pulse a few times to blend. Add chilled cubed butter and pulse until butter is pea-sized, forming a crumbly mixture. Set aside.
- Assemble Pie: Pour the raspberry apple filling into the cooled graham cracker crust, then evenly spread the oatmeal cookie crumble topping over the filling.
- Bake Pie: Bake the assembled pie at 350 degrees Fahrenheit for 60 to 70 minutes. Check at 40 minutes and cover the crust edges with foil if they start to brown too much. Bake until apples are fork tender and juices are bubbling.
- Cool and Serve: Remove pie from oven and let it cool thoroughly to set before slicing and serving. Enjoy your delicious raspberry apple pie!
Notes
- Use frozen raspberries for best texture and flavor balance with apples.
- If crust edges brown quickly, tent with foil to prevent burning during baking.
- Allow pie to cool completely before slicing to help the filling set properly.
- Substitute tapioca with cornstarch if needed, but tapioca gives the best texture for fruit fillings.
- Ensure butter is chilled before pulsing in crumble topping for optimal crumbly texture.
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
