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Easy Raspberry Apple Pie - made with thinly sliced apples and fresh or frozen raspberries. Perfect for Easter, Mother's Day, Fourth of July, Christmas or any special occasion.

Raspberry Apple Pie

Easy Raspberry Apple Pie - made with thinly sliced apples, fresh or frozen raspberries and a lattice top. Perfect pie recipe for Easter, Mother's Day, the Fourth of July, Christmas or any special occasion.

Course Dessert
Cuisine American, Holiday
Keyword apple pie recipe, best pie recipe, best raspberry apple pie recipe, easy apple pie recipe, easy homemade pie recipe, easy raspberry apple pie recipe, fruit pie recipe, raspberry apple pie recipe, raspberry pie recipe, summer pie recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 309 kcal
Author Kelly


  • 1/2 cup granulated sugar OR low carb sweetener
  • 1/3 cup packed brown sugar OR coconut sugar
  • 2 Tablespoons almond flour or all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 6-7 apples, thinly sliced peeled apples I like to use a variety of tart & sweet - Granny Smith Pink Lady, Cortland and Honey Crisp
  • 1 1/2 Tablespoons lemon juice, divided
  • 1-2 cups fresh raspberries (if you use frozen, don't thaw them)
  • Pastry for double-crust 9 inch pie
  • 1 Tablespoon butter
  • egg wash for brushing on crust
  • coarse sugar for sprinkling


  1. Preheat oven to 375ºF.
  2. Combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and cloves together in a medium bowl.
  3. Place the apple slices in a large mixing bowl and drizzle with 1 tablespoon of lemon juice. Toss with three quarters (3/4) of the dry ingredients and mix to coat, reserving the rest for the raspberries.

  4. Carefully drape your rolled out pie crust over a standard 9" pie pan - using a rolling pin to help transfer. Leave the edges hanging over and trim any excess pieces.
  5. Using a slotted spoon, fill the pie pan with apple mixture, making a pile and packing down tightly. (do not add excess juices from the bowl). Add the raspberries to the bowl with the remainder of the dry ingredients and drizzle with 1/2 tablespoon of lemon juice, toss to coat. Layer over apples in pie pan.
  6. Dot with butter and place the second rolled out pie crust on top (you can make a lattice top or simply cut slits to vent the steam). Trim, seal and flute edges.
  7. Brush with egg wash and sprinkle with coarse sugar. Cover edges loosely with foil.
  8. Place the pie pan on a baking sheet and bake in preheated oven for 15 minutes. Turn oven down to 350 F and remove foil. Bake for an additional 30-40 minutes, or until crust is golden brown and filling is bubbly. If the top of your pie is getting too brown, cover with foil again. Cool on a wire rack.
Nutrition Facts
Raspberry Apple Pie
Amount Per Serving (1 serving)
Calories 309 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 3mg1%
Sodium 189mg8%
Potassium 76mg2%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 22g24%
Protein 3g6%
Vitamin A 45IU1%
Vitamin C 5mg6%
Calcium 26mg3%
Iron 1.3mg7%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.