Raspberry Apple Pie with Crisp Topping

Feb 3, 2019

2 min read

Today was one of those days. A day where I wanted something sweet, butwasn’t sure what I wanted. I wantedcookies, but didn’t feel like making them. I kind of wanted Apple Crisp, I kind of wanted to figure out a way tomake Raspberry Crisp. I checked thefreezer and only had a partial bag of Raspberries. Time for my trouble-making,kitchen-destroying thinking cap. Take alook at that dessert! Is it notbeautiful? Wait until you make one. Oh my! It’s knock your socks off good!

INGREDIENTS:

One 9” PieShell, Unbaked

4 largeCooking Apples (Honey Crisp, Braeburn, Granny Smith, etc.)

1 ¼ cupsFresh Raspberries, or Frozen and Thawed

2-3 TBSPCinnamon/Sugar mixture

1 TBSP Sugar

1-2 TBSP APFlour

TOPPING:

¼ cup WheatFlour

¼ cup APFlour

½ cup BrownSugar

¾ tspCinnamon

¼ cupButter, chilled

PREPARATION:

Thaw Raspberries if frozen and setaside. Drain. Stir in 1 TBSP of Sugar and taste anapple. If too tart, add a little moreSugar.

Peel and quarter Apples. Feel free to use a mixture of Apple varieties. Slice about 1/8” thick. Place in large bowl. With a large spoon, mix in enough of theCinnamon/Sugar mixture to suit your taste. I always taste the apples after adding Cinnamon/Sugar. Depending on tartness of Apples, you may needto adjust.

Add the drained Raspberries and stir toincorporate with the Apples. If you endup with a puddle of liquid at the bottom you will end up with a very juicy pieand possibly a soggy crust. You may wantto add 1 TBSP AP Flour, stir again and watch for a puddle to form at thebottom. If still too much, add a bitmore Flour. Pour into Pie Shell.

In the same bowl, make the Topping. Mix the Flours, Brown Sugar, and Cinnamon. Stir with a fork. Cut the chilled Butter into chunks and mixwith a Pastry Blender until crumbly. Don’t over-mix. You want somepea-sized pieces, not a smooth mixture. (See photo). Sprinkle mixture ontop of Apple/Raspberry mixture.

Bake at 375° F for 50-55 minutes. You want the Apples to be tender. You can poke with a fork to test. The Topping should be browned.

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