I wanted an apple pie, yet I wanted something with raspberries. So I used my apple pie recipe and tweaked it a bit. The raspberries and apples together make a sumptuous pie. You get the bite from the Granny Smiths and the sweet tartness of the raspberries. I used frozen unsweetened raspberries because they are not in season. When raspberries are reasonably priced, fresh can be used. Let’s get going with our razzamatazz Raspberrapple Sugar Streusel Pie!
This recipe makes 2 (9″) Springform pan pies, if you don’t have Springform pans, no worries, just use 2 of any pie pans that you have.
- 1 1/2 Cup Sugar
- 1 1/2 Cup Flour
- 3/4 Cup Butter (cold)
Cut up the butter and put all ingredients into the mixing bowl. Mix on low speed with paddle attachment, then on medium high until it becomes small crumbs. Set aside.
Sweet Pastry Dough
- 18 oz Flour ( 1 pound plus 2 oz)
- Heavy 1/3 Cup Sugar
- 1/2 tsp Salt
- 10 oz Butter (cold and sliced)
- 3 oz Crisco
- 3 Egg Yolks mixed with 1/3 Cup Water
Put first five ingredients into bowl, mix with paddle attachment until medium size crumbles. Then add the egg yolk and water mixture. Only mix until combined! Divide into 2 balls. Roll them each out on a floured surface into approximate two 12″ circle. Now don’t be getting out a measuring tape, this is not exact! I roll it this big so that there is plenty of dough to go up the sides of the pan. Creating a deep dish pie affect. Put them into your ungreased pans, if using springforms pat the dough up the sides. If using a regular pie pan, you will have excess dough. Just freeze the extra dough for another project.
See the smears of butter in the dough, this will add flakiness to your crust. When the dough bakes the steam from the butter melting will make for a tender crust.
If you make a lot of recipes that requires you to peel, core and slice apples, this gadget from Pampered Chef is such a time saver. I got mine over ten years ago by hosting a party, I can tell you I use it all the time.
- 4 pounds of Granny Smith Apples (peeled, cored and sliced)
- Juice of 2 Oranges
- 3/4 Cup Sugar
- 1/3 Cup Flour
- 1 Tblsp Vanilla Extract
- 16 oz bag Frozen unsweetened Raspberries (no need to thaw)
Put the sliced apples in a big bowl, pour the juice from the oranges over them. This will keep the apples from turning brown and also adds fresh flavor. Add in the sugar, flour, vanilla extract and frozen raspberries. Use your hands to mix it together. Our hands are our greatest tools in baking.
Bake at 350 degrees, both pies on top shelf, for 70 minutes. The juices will be bubbly!
Let cool at room temperature for one hour. Then refrigerate for 4 hours before you take them out of the springform pans. To de-pan them easily, place the pan over a medium flame on your stovetop, roll pan over and around the flame, then set pan down and rotate it over the flame briefly. This will loosen it up so that the springform ring and base plate will come off easier.