Apple-Raspberry Pie a la Martha

I got my first huge bag of Gravensteins this week (thanks Mom!) and they are my absolute favourite apple to both eat and to bake with.  I know many people prefer to bake with apples that hold their form when baked, but to me, there is nothing better than a soft, flavourful baked apple dessert.   Gravensteins are a crisp, tart apple when eaten fresh, but when they cook down, they get very soft and sweet.

Up until today, the weather this week has been too warm to feel fall-like, so I wasn’t really into making a classic apple pie with cinnamon and the tastes of fall.  I did however, have some raspberries in the fridge and decided to mix the two together.  I pretty much knew the ratio of apples to raspberries that I wanted to use, but I did a quick online search to see what others had done with this combo.  I found this recipe on the Martha Stewart website and it sounded so perfect I decided to follow it pretty much as is, except for the pastry.
Oh, the pastry.  By the time this pie hit the oven, I was convinced that we would be eating the filling with a spoon and throwing the pastry into the green bin… I was probably my worst pastry rolling experience ever.  I have a feeling I am the problem, because I’m trying recipes with tons of rave reviews and while I’m getting great taste, my pastry is always cracking and a real pain in the butt to roll out.  I like to use an all butter crust, but this time did decide to add in some lard, hoping to keep the flavour and have a better time rolling the pie.  I’ve had the best luck so far with my Greek yogurt pie crust, but I’m still going to keep trying different recipes until I find one that gives me everything!
Do you know what?  This pie could be my absolute best one yet (but I still refuse to make this particular pastry again out of spite).  The filling had just the right consistency, sweetness and balance of flavours;  until the next pie comes along, it is my new favourite.  It’s also pretty in pink :)

Apple Raspberry Pie
Adapted from Martha Stewart

Pastry enough for a double crust pie (your own recipe or mine)
2 3/4 lbs Gravenstein apples, peeled and cored and thinly sliced (I had two ripe pears and subbed them for two of the apples)
6 oz fresh washed raspberries
3/4 cup white sugar
1/4 cup all-purpose flour (plus more for rolling out dough)
1 tbsp fresh lemon juice
pinch of salt

2 tbsp unsalted butter, cut into small pieces

1 egg white, beaten
Turbinado sugar for sprinkling on top (approx 2-3 tbsp)

Roll out bottom crust and fit into 9-inch pie plate (I prefer glass Pyrex pie plates).  Put in fridge while prepping the fruit.  In a large bowl, mix the apple (and pear) slices, raspberries, white sugar, flour, lemon juice and salt.  Toss to combine and then pour into pie shell and sprinkle the butter pieces over the top of the fruit.  Roll out the top crust and cover pie and trim and crimp edge as desired. Cut at least 4 good-sized vent slits into the top of the pie.  Brush the pie with the beaten egg white and sprinkle with Turbinado sugar.  Bake in a preheated 375 degree oven  on the middle rack for approximately 70 minutes, or until fruit is cooked and bubbling through vents (yeah, you might want to put a foil lined baking sheet on the rack below the pie as it will bubble over… or like me, need to clean your oven).

Let cool at least an hour before digging in, and it is great by itself or with a scoop of French vanilla ice cream.



  1. says

    Stunning! And I love the idea of using raspberries in a pie. Your crust looks perfect to me too. If you can work with crumbly dough, you get the most amazing flaky pie crusts. Beautiful!

  2. says

    Reading the blog – this post appeared at the side. Perfect timing as I have a bag of apples and a container of raspberries in the freezer waiting to be used up ASAP. I think I know what I will be making this weekend :-) Thank you!

  3. says

    Reading the blog, I came across this post as the side! Perfect timing as I just so happen to have a bag of apples and a container of raspberries waiting in the freezer to be used up ASAP! I know what I will be making this weekend :-) Thank you!

  4. says

    I love the apple/raspberry combo! Raspberries always add a tartness and freshness to everything!

    thanks for the recipe

    RAFFLECOPTER NAME is Anne Taylor


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