Best Apple Raspberry Pie
Submitted by Ian
Best apple raspberry pie: tart Granny Smith apples and jewel-bright raspberries spiced with cinnamon under a flaky, folded lard crust. A sweet-tart twist on classic apple pie.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
1 hrsClassic apple pie gets a tart, jewel-toned upgrade when raspberries join the party. Their bright, slightly sour pop cuts through the sweetness of the apples and stains the filling a gorgeous deep pink-red, so it tastes as vivid as it looks.
The crust is the real showpiece. Made with lard for old-school flakiness, the dough is rolled and folded over on itself a couple of times, a laminating trick that builds layers so it bakes up shatteringly flaky, almost like a rough puff pastry. A spoon of vinegar keeps it tender and easy to handle.
Firm Granny Smith apples hold their shape and bring the tartness, while a little flour thickens the juices so the slices set instead of running. Toss the raspberries in last and gently, so they stay whole rather than collapsing into mush.
Crimp, slash a few vents, sprinkle with sugar, and bake until golden and bubbling.
Pro Tips
- Fold the lard dough over itself as directed; those layers are what make the crust extra flaky.
- Keep everything cold, especially the lard, and don’t overwork the dough, or it toughens.
- Add the raspberries last and toss gently so they don’t break down before baking.
- The flour in the filling thickens the juices, so don’t skip it, or the pie runs when sliced.
Variations
- Use a mix of apple varieties, or swap the raspberries for blackberries.
- Add a pinch of nutmeg or a splash of almond extract.
- Top with a lattice or a streusel crumble instead of a full top crust.
Ingredients
Directions
In small cup combine vinegar, salt and water.
Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
Roll rolling pin over the mixture until all of teaspoon pieces have been flattened and slightly incorporated.
Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface.
With a lightly floured rolling pin, roll out a rectangle about 8×12 inches.
Fol to the center and roll out slightly to form an 8 inch square.
Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed.
Peel and cut and core apples into eighths.
Then dice crosswise into 1½ chunks.
Toss apples with lemon juice.
Blend together ½ cup sugar with f and spices.
Add apples and toss until evenly coated.
Add raspberries last toss lightly.
Cut ⅓ dough and reserve.
Roll remaining dough into a round 5 inches larg than dish.
Place and fit into dish and trim overhang to one (1) inch.
Spo in apples and dome evenly.
Roll out remaining shell, crimp.
Sprinkle remaining sugar onto crust.
Cut 5 slits in center of dough. Bake for 10 minutes, lower temperature to 400℉ (200℃) for 40 minutes, turning to brown evenly, Let cool.
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