19-inch pie crust
Apple Raspberry Filling:
- 1 lemon
- 8-9 medium (~4 lb) apples
- 1/3 cup packed light brown sugar
- 1 tsp cinnamon
- pinch ground cloves
- 1/4 tsp kosher salt
- 12 oz fresh raspberries
- 1 tsp vanilla extract
- 1/4 cup packed light brown sugar
- 1/4 cup pecans
- 4 tbsp (1/4 cup) unsalted butter
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
Make the Pie Dough: If you are making fresh crust, make it now and set it into the refrigerator to chill. (See recipe link below for my favorite pastry crust recipe.)
Apple Raspberry Filling
Prep the Apples: Set out a large bowl of water and add the juice of one lemon to the water.
Peel each apple and put the peeled apples in the lemon water. When you’ve peeled all the apples, core and slice the apples. Put the apple slices back in the water as you work.
Cook the Apples: Drain the apples and put them in a large pot with brown sugar, cinnamon, cloves, and salt.
Cover the pot and cook the apples on medium heat until the apples are soft but not mushy, about 20 minutes once the apples start simmering. Stir the apples occasionally as they cook.
Set a colander over a bowl and pour the softened apples into the colander, draining out the juices.
Thicken the Juices: Return the juices to the pot and bring to a boil over medium high heat. Boil until they are reduced to a thick syrup, 7-8 minutes.
Move the apples to the bowl and pour syrup over. Let cool to room temperature, about an hour.
Mix the Filling: Once the apples are cool, stir in the raspberries and vanilla.
Add all the crumble ingredients to the bowl of a food processor. Pulse until they are all finely chopped and starting to clump together.
Store the crumble the refrigerator until you ready to use it.
Finish the Pie
Finish the Pie
Roll out the Bottom Crust: Take the dough out of the refrigerator and let it warm up until it is cool but pliable.
Roll out the dough to fit a 9-inch pie plate with a few inches of overhang, about 12 inches in diameter.
Press the dough into a 9-inch deep dish pie plate. Trim the overhang to ~1/2 inch and decoratively crimp the edge.
Place the pie plate in the freezer for 20 minutes.
Preheat oven to 375F.
Bake the Pie: Fill the crust with the apple raspberry filling. Top the filling with the crumble, breaking it up as you go and spreading it out evenly.
Bake the pie until the crust and the topping are golden brown and the filling is bubbling, 50-55 minutes.