Apples and raspberries are meant to be together! This apple raspberry pie is sweet and tart and absolutely unforgettable.
This is a wonderful, unique pie recipe I’ve made for Christmas Eve dinner for the last couple of years. It is becoming a solid tradition because my husband can’t do without it after the big dinner.
It is sweet and tart at the same time and utterly fulfilling after a heavy meal. I have to confess, though, I am tragically horrible at making pie crust. I tried a new pie crust for this pie with a simple recipe list of flour, salt, crisco and ice water.
I usually make my pie crust with butter because I like the flavor but our company for Christmas Eve dinner has dairy allergies and I wanted to accommodate them…hence this pie crust.
It was actually really flaky and tender, but it was lacking the flavor I like. So I’m still on the hunt for a great pie crust, if anyone has any suggestions, PLEASE send them my way.
The butter pie crust I usually use is hard to roll out and I usually end up cursing the entire time. Incidentally, the pie crust I used this time had some hefty tearing issues also, hence the cutout hearts adorning the top of the crust.
Each heart is hiding some major flaw and I need some extreme practice with pie crusts.
Overall, though, this apple raspberry pie is so delicious it hides whatever is lacking in my crust, which is a good thing. Serve with ice cream and…well, it COULD almost be a complete meal in itself. Pretend I didn’t just say that…I have no ethics when it comes to eating dessert for dinner.
Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)