Raspberry Apple Pie

Serves: 8

I'm always looking for recipes to use my delicious raspberries in. This one is delicious. I make a gluten free pie crust to keep it gluten free!

Yield: 8 servings
Prep Time:
Cook Time:
Total Time:


1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
pastry for double-crust pie (9 inches)
2 tablespoons butter


In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge.

Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.

Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 8 servings.

Source: tasteofhome.com

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