Awesome Apple Raspberry Streusel Pie
Submitted by no1uno
Apple raspberry streusel pie: tart apples and ruby raspberries bound in a cinnamon-cornstarch glaze under a buttery brown sugar crumb topping. Single-crust convenience, double-fruit flavor.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
60 minApple pie can sometimes feel one-note. Bringing raspberries into the mix solves that. The ruby berries add tartness and color to the sliced apples, and the cooked raspberry-cornstarch glaze coats the apple slices in a glossy, fruit-forward syrup before the streusel goes on top. The result is brighter and more dimensional than a straight apple pie.
The key technique here is pre-cooking the raspberry liquid into a thickened glaze before adding the fruit. Cornstarch thickens reliably without the cloudiness flour leaves behind, and pre-cooking the slurry prevents the dreaded soupy pie. Folding in the apples off-heat keeps them from breaking down before they hit the oven.
Using only the bottom crust is the deliberate choice that lets the streusel shine. A double-crust pie hides the filling; a streusel-topped pie shows off every bubble of ruby filling peeking through the brown sugar crumbs. The streusel also takes a fraction of the time and skill that a top crust demands.
The foil-shield step is the smart detail. After 15 to 20 minutes, the exposed crust edge browns much faster than the rest of the pie. Strips of foil draped over the edges block direct heat while letting the streusel continue to brown. Skip the foil and the edges burn before the filling sets.
Pro Tips
- Use firm apples like Granny Smith, Honeycrisp, or Braeburn. Soft apples turn mushy under the long bake.
- Drain the raspberries well and reserve only the juice. Wet whole berries make a watery filling.
- Rub the streusel ingredients together with fingertips, not a fork. Hand contact creates better crumbs.
- Cool the pie at least 2 hours before slicing. Hot filling runs; cooled filling sets to sliceable.
Variations
- Swap raspberries for blackberries or a mix of summer berries for a different fruit profile.
- Add ½ cup of chopped pecans or walnuts to the streusel for extra crunch.
- Drizzle the finished pie with a simple vanilla glaze for a bakery-style finish.
- Serve warm with vanilla ice cream or a dollop of softly whipped cream.
Ingredients
Directions
Prepare pie crust according to package directions for filled one-crust pie, using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Heat oven to 375℉ (190℃).
Place apples in meduim bowl, sprinkle with lemon juice. Toss, set aside.
In large saucepan, combine sugar, cornstarch and cinnamon. Stir in raspberry liquid. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat; fold in drained raspberries and apples. Pour mixutre into pie crust-lined pan. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture. Bake at 375℉ (190℃) for 40 to 50 minutes or until crust is golden brown.
Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Let cool. Serve warm or at room temperature with whipped cream or ice cream if desired.
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