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SUSTAINABILITY

Home Baked Apple Raspberry Pie with Brown Sugar Topping

  • 25 Minutes
  • 55 Minutes
  • 8 Slices
  • Contains Alcohol / Fruit Dessert
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Apple crumb pie decorated with piped whipped cream, raspberries, and cinnamon-dusted pastry shapes

Ingredients:

Hot Water Pie Crust

Apple-Raspberry Filling

Oatmeal Crunch Topping

RumChata Garnish

Nutritional Information

(Per Serving – Approximate)

Calories:615 kcal
Carbohydrates:78 g
Sugars:38 g
Protein:5 g
Total Fat:32 g
Saturated Fat:16 g
Fiber:6 g
Sodium:210 mg

Sweet and tart fruit come together beautifully in our Home Baked Apple Raspberry Pie. Tender Michigan apples mingle with bright raspberries, creating a juicy filling that bubbles with flavor once baked. Topped with a golden brown sugar oat crunch, each slice offers both texture and rich fruit character.

Perfect for celebrations, warm-weather desserts, and anytime you crave a classic fruit pie with a twist, this version delivers a crowd-pleasing finish that pairs wonderfully with whipped cream or RumChata-spiked cream on the side.

Instructions:

  1. Prep: Preheat oven to 425°F.
  2. Hot Water Crust: Beat shortening, lard, and salt with an electric mixer until creamy. Add hot water and mix until smooth. Stir in flour until moist and no longer sticky. Form into two balls and chill for 20 minutes (Freeze the second ball for later).
  3. Filling: Roll out the first ball and place in your pie pan. In a large bowl, toss apples, raspberries, both Pioneer Sugars, flour, RumChata, and spice. Pour into the prepared crust.
  4. Crunch Topping: Mix flour, Pioneer Brown Sugar, and oatmeal. Cut in cold butter with a pastry blender until crumbly. Sprinkle generously over the fruit.
  5. Bake: Place pie on a cookie sheet (to catch drips). Bake at 425°F for 30 minutes, then reduce heat to 350°F and bake for another 25 minutes until the fruit is bubbling.
  6. Whip & Serve: Mix heavy cream, Pioneer Sugar, RumChata, and spice until soft peaks form. Dollop onto cooled pie slices.

This recipe uses sugar to:

  • Macerate the Fruit: The Pioneer Sugar blend draws out the juices from the apples and raspberries to create a natural syrup.
  • Caramelize the Topping: Pioneer Brown Sugar works with the oatmeal to create a crisp, “crunchy” texture that holds up against the soft fruit.
  • Stabilize the Cream: A touch of White Granulated Pioneer Sugar helps the heavy cream hold its peak when whipped with alcohol.
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