Description
This Raspberry Apple Pie with Oatmeal Cookie Crumble combines tart Granny Smith apples and sweet raspberries in a spiced filling, all nestled in a brown sugar pecan graham cracker crust. Topped with a buttery oatmeal cookie crumble, this pie offers a delightful balance of flavors and textures perfect for dessert or special occasions.
Ingredients
Scale
Brown Sugar Pecan Graham Cracker Crust
- 1 recipe brown sugar pecan graham cracker crust
Raspberry Apple Filling
- 5 Granny Smith apples, peeled and cut into 1/8-1/4-inch slices
- 2 cups frozen raspberries
- 2 tablespoons Kraft Minute tapioca
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Oatmeal Cookie Crumble Topping
- 1/2 cup old fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons butter, cubed and chilled
Instructions
- Prepare Crust: Prepare one brown sugar pecan graham cracker crust according to directions and let it cool completely before using.
- Make Filling: In a large bowl, whisk together tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add peeled and sliced Granny Smith apples and frozen raspberries. Gently toss to combine and let the mixture stand for 15 minutes to allow flavors to meld and tapioca to start thickening.
- Prepare Crumble Topping: In a food processor, combine old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon. Pulse several times to blend. Add chilled cubes of butter and pulse until butter pieces are the size of small peas, creating a crumbly mixture. Set aside.
- Assemble and Bake: Spoon the raspberry apple filling evenly into the cooled graham cracker crust. Generously top with the oatmeal cookie crumble, noting it will reduce in volume as it bakes. Bake in a preheated oven at 350 degrees Fahrenheit for 60-70 minutes, checking at 40 minutes to cover the crust edges with foil if they begin to brown excessively. The pie is done when the apples are fork tender and the juices are bubbling.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely to set before slicing and serving. Enjoy your delicious dessert!
Notes
- If the crust edges brown too quickly during baking, cover them with foil to prevent burning.
- Using frozen raspberries helps prevent the filling from becoming too watery.
- Letting the filling stand before baking helps thicken the juices for a better texture.
- The crumble topping may seem like a lot at first, but it will melt down and form a delightful crisp layer during baking.
- You can substitute unsalted butter with salted butter but reduce additional salt in the recipe if added.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg
