Apple Raspberry Pie with Crumb Topping

Apple Raspberry Pie with Crumb Topping combines tender apple slices and bright raspberries in a flaky crust. A buttery cinnamon crumble covers the fruit instead of a second pastry layer. The filling turns rosy as the berries soften. Let the pie cool well, then serve a wedge with vanilla ice cream.

Why I Love This Recipe

Apples give the filling shape, while raspberries bring color and tartness. The crumb topping is simpler than a lattice and adds a crisp finish. A store-bought crust keeps the preparation manageable.

• Bright fruit flavor: Raspberries lift the mellow apple filling.
• Easy topping: No second crust to roll or weave.
• Good slices: Cornstarch and a full cooling period help the filling hold.

What You’ll Need

• Servings: 8
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Cooling Time: 3 hours
• Total Time: 4 hours 25 minutes
• Oven Temperature: 400°F (200°C), then 375°F (190°C)
• Pan: White 9-inch round ceramic pie baking dish with two built-in side handles, about 2 inches deep
• 1 unbaked 9-inch pie crust (about 7 oz / 198 g), thawed if frozen
• 1 3/4 lb firm apples, peeled, cored, and cut into 1/4-inch-thick crescent slices
• 1 1/2 cups fresh or frozen raspberries (180 g)
• 1/2 cup granulated sugar (100 g)
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon, divided
• 1 cup all-purpose flour (125 g)
• 1/2 cup packed brown sugar (100 g)
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter (85 g), melted

Tools You Need

• White 9-inch round ceramic pie baking dish with two built-in side handles, about 2 inches deep
• Two glass mixing bowls
• Vegetable peeler
• Measuring cups and spoons
• Silicone spatula
• Rimmed baking sheet
• Foil or pie shield
• Cooling rack

How to Make Apple Raspberry Pie with Crumb Topping

Follow these steps, checking the texture as you go.

Step 1: Prepare the Crust

Preheat the oven to 400°F (200°C) with a rack in the lower third.

Fit 1 unbaked 9-inch pie crust (about 7 oz) into a white 9-inch round ceramic pie baking dish with two built-in side handles.

Fold and crimp the edge, then refrigerate while making the filling.

Set out a rimmed baking sheet to catch any drips.

Step 2: Mix the Fruit Filling

Toss 1 3/4 lb apples, peeled, cored, and cut into 1/4-inch-thick crescent slices, with 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon in a glass bowl.

Gently fold in 1 1/2 cups raspberries. Keep frozen berries frozen, and avoid crushing fresh berries.

Transfer the fruit and all coating to the chilled crust and level the top.

Step 3: Add the Crumb Topping

Mix 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt in a glass bowl.

Stir in 6 tablespoons melted unsalted butter until loose crumbs form.

Scatter the crumbs evenly over the fruit without pressing down.

Step 4: Bake the Pie

Place the dish on the baking sheet and bake at 400°F (200°C) for 20 minutes.

Reduce the oven to 375°F (190°C) and bake for 35–40 more minutes, until the topping is golden, the apples are tender, and thick filling bubbles near the center through the crumbs.

Cover the crust edge with foil or a pie shield if it browns too quickly. Tent the top loosely if needed.

Frozen raspberries may add 5–10 minutes; use the center filling and apple tenderness as your guide.

Step 5: Cool the Filling

Cool the pie on a rack for at least 3 hours before cutting.

Do not cover the pie while it is cooling; trapped moisture softens the crumbs.

The filling will become thick and sliceable as it cools.

Step 6: Slice and Serve

Cut into 8 wedges and serve with vanilla ice cream, if desired. For a slightly warmer slice, reheat an individual portion after the whole pie has cooled and set.

Why This Recipe Works (Quick Science)

Apples soften more slowly than raspberries, so thin apple slices help the fruits finish together. Cornstarch needs enough heat near the center to thicken the berry juices. Cooling is just as important: the starch gel firms as the pie loses heat. Loose buttered crumbs bake into a crisp layer.

Common Mistakes to Avoid

• Cutting thick apple slices: Thick slices may stay firm while the crust browns.
• Stopping at a golden top: Check that the filling bubbles near the center too.
• Slicing early: A pie that looks done can still have loose filling while warm.

What to Serve With Apple Raspberry Pie with Crumb Topping

Vanilla ice cream adds a creamy, cool contrast to the cinnamon fruit and crisp topping. Add a scoop just before serving.

Make-Ahead and Storage

Cover after cooling and refrigerate for up to 4 days. Reheat individual slices at 350°F (175°C) for 10–15 minutes. Freeze well-wrapped cooled slices for up to 2 months, then thaw in the refrigerator before reheating.

Macros Information

Estimated per serving, excluding optional serving sides. Values vary with ingredient brands and portion size.

• Calories: 440 kcal
• Protein: 4 g
• Carbohydrates: 73 g
• Fat: 17 g
• Saturated Fat: 8 g
• Fiber: 5 g
• Sugar: 39 g
• Sodium: 190 mg

Frequently Asked Questions (FAQ)

Q: Can I use frozen raspberries?

A: Yes. Add them frozen and expect a slightly longer bake.

Q: Which apples should I choose?

A: Firm Granny Smith, Braeburn, or Honeycrisp apples work well. Mixing tart and sweet varieties is useful.

Q: Do I need to blind-bake the crust?

A: No. This recipe uses a raw crust and begins on a lower oven rack at a higher temperature.

Q: Why is my filling runny?

A: It may not have heated enough near the center, or the pie may have been sliced before cooling.

Q: Can I use a homemade crust?

A: Yes. Use enough dough for one 9-inch single-crust pie.

Q: Can I leave out the raspberries?

A: That changes the fruit balance and thickener needs. Use an apple-only pie formula for the most reliable result.

Q: How do I protect the crumb topping?

A: Tent loosely with foil once it reaches the color you like, then finish baking the fruit.

Q: Can I bake it the day before?

A: Yes. Cool fully, refrigerate covered, and reheat slices gently before serving if desired.

Final Thoughts

Apple Raspberry Pie with Crumb Topping brings together simple ingredients and a satisfying mix of textures. Give the resting or cooling time the same care as the baking time, and add your serving side when you are ready to eat. Leave a comment with your favorite variation. Happy cooking!