Grandma’s Apple-Raspberry Pie

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preparation Time
0 mins

cook Time
0 mins


197 per serving


  • 1/4 cup all purpose flour, Crust
  • 1/4 teaspoons salt, Crust
  • 1/2 teaspoons ground cinnamon, Crust
  • 1/2 cup (or 1 stick) unsalted butter, Crust
  • 5 tablespoons ice cold water, Crust
  • 6 cup thinly sliced, peeled apples (3 cups Granny Smith & 3 cups Golden Delicious), Filling
  • 1 cup red raspberries, Filling
  • 3/4 cup sugar, Filling
  • 2 tablespoons all-purpose flour, Filling
  • 3/4 teaspoons ground cinnamon, Filling
  • 1 tablespoons corn starch, Filling
  • 1/8 teaspoons ground nutmeg, Filling
  • 1/4 teaspoons salt, Filling
  • 1 tablespoons fresh lemon juice, Filling


Step 1: Crust

To create the crust, in a medium mixing bowl, mix the flour, cinnamon, and the salt. Using a pastry blender incorporate the very cold butter (cut into very small pieces) into the flour, cinnamon, and salt mixture until crumbs form.

Step 2: Crust

Add ice cold water, 1 Tbsp at a time, until a dough forms. You may use 2 forks or your hands to create this dough. Create a ball, place in plastic wrap, and refrigerate for 4 hours.

Step 3:

Preheat your oven to 425 F.

Step 4: Crust

On a floured surface, using a rolling pin, roll each dough into a 12-inch circle. Fit one crust over a 9-inch pie pan. Trim excess dough leaving a 1-inch overhang.

Step 1: Filling

In a large bowl, mix all of the ingredients except for the raspberries and corn starch. Carefully spoon 1/2 of the mixture into the pie pan and then randomly spread the raspberries blended with corn starch over the mixture. Finish the rest of the filling with the remaining mixture.

Step 5: Crust

Top the pie pan and filling with the second crust. Wrap the excess crust under the bottom crust, press edges together to create a seal. Cut thin slits into the top crust.


Bake for 40-45 mins or until the crust is a golden brown. Cover the edges with foil when the pie begins to brown, preventing the crust from over-browning or burning.


Allow the pie to cool on a wire rack.

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