Grandma’s Apple-Raspberry Pie

November 19, 2013 by Kenmore


preparation time
0 mins

cook time




0.25 cup all purpose flour Crust

0.25 teaspoons salt Crust

0.5 teaspoons ground cinnamon Crust

0.5 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

0.75 cup sugar Filling

2 tablespoons all-purpose flour Filling

0.75 teaspoons ground cinnamon Filling

1 tablespoons corn starch Filling

0.13 teaspoons ground nutmeg Filling

0.25 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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