Martha Stewart Apple-Raspberry Pie

Martha Stewart Apple-Raspberry Pie takes about 1 hour 30 minutes plus cooling, and uses baking apples, fresh raspberries and an all-butter crust to make a juicy double-crust dessert. Save this easy summer dessert for Fourth of July cookouts, potlucks or Sunday gatherings, because it's a make-ahead pie.

Let the baked pie cool a full 4 hours, because the juices thicken as it sits and that is what makes clean slices. Cut it warm and the filling runs all over the plate.

Martha mixes firm baking apples like Rome and Cortland with raspberries, so the apples hold their shape while the berries turn the juices pink and tart. She also chills the shaped pie for 20 minutes before baking, which keeps the all-butter crust flaky.

Martha Stewart Apple-Raspberry Pie

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

20

minutes

Calories

400

kcal

A flaky golden crust sparkles with sanding sugar and holds a juicy filling of tender apple slices and tart raspberries. The fruit softens as it bakes, then the juices set into a sliceable filling as the pie cools.

Ingredients

• 2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into ½-inch-thick slices
  

• 6 ounces fresh or partially thawed frozen raspberries
  

• 3/4 cup granulated sugar
  

• 1/4 cup all-purpose flour, plus more for work surface
  

• 1 tablespoon fresh lemon juice
  

• Pinch of salt
  

• Lucinda Scala Quinn's Pate Brisee
  

• 2 tablespoons unsalted butter, cut into pieces
  

• 1 large egg yolk
  

• 1 tablespoon heavy cream
  

• Fine sanding sugar, for sprinkling
  

Directions

• Mix the filling: Preheat the oven to 375°F. Stir 2 3/4 pounds sliced apples, 6 ounces raspberries, 3/4 cup granulated sugar, 1/4 cup flour, 1 tablespoon lemon juice and a pinch of salt in a large bowl. Then set it aside.
• Line the pie plate: Roll 1 disk of pate brisee to 1/8 inch thick on a floured surface, then cut a 12-inch round. Fit it into a 9-inch pie plate, fill it with the apple mixture and dot with 2 tablespoons butter.
• Top and chill: Roll the second disk to 1/8 inch thick and cut another 12-inch round. Drape it over the filling, trim the overhang to 1 inch, then press, fold under and crimp the edges.
• Cut the vents: Make five 3-inch slits in the top crust so steam can escape. Then refrigerate the pie for 20 minutes.
• Brush and bake: Whisk 1 egg yolk with 1 tablespoon heavy cream, brush it over the top crust and sprinkle with sanding sugar. Bake 1 hour 10 minutes to 1 hour 20 minutes, until the crust is golden and the juices bubble.
• Catch the drips: Place foil on the rack below the pie to catch any juices. If the crust browns too quickly, tent the pie loosely with foil.
• Cool completely: Move the pie to a wire rack and let it cool for 4 hours, or up to overnight. That wait lets the juices set so the slices hold together.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen raspberries in this pie?

Yes, the recipe says partially thawed frozen raspberries work when fresh ones are hard to find. Let them thaw only partway and fold them in gently, so they don't turn the filling watery.

Which apples are best for apple-raspberry pie?

Use firm baking apples such as Rome or Cortland, since they keep their shape in a long bake. Mixing a couple of varieties gives you both tart and sweet notes in the slices.

Can I make apple-raspberry pie ahead of time?

Yes, the pie needs to cool for 4 hours anyway, and it can sit on the rack overnight. I'd bake it the day before and slice it the next day, when the filling is fully set.

Why do I need to put foil under the pie?

The fruit juices bubble over as the pie bakes and can burn onto the oven floor. Foil on the rack below catches the drips, so you skip the smoke and the scrubbing.

What is the most common mistake with a double-crust fruit pie?

Skipping the 20-minute chill and the steam slits is the usual problem. Without the chill the butter softens and the crust loses its flake, and without the slits steam gets trapped and makes the top soggy.