Raspberry Apple Pie with Oatmeal Cookie Crumble
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Raspberry Apple Pie with Oatmeal Cookie Crumble
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 Recipe Brown Sugar Pecan Graham Cracker Crust
Raspberry Apple Filling
- 5 Granny Smith apples, peeled and cut into 1/8-1/4-inch slices
- 2 cups frozen raspberries
- 2 tablespoons tapioca (I use Kraft Minute Tapioca)
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
Oatmeal Cookie Crumble Topping
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoons ground cinnamon
- 6 tablespoons butter, cubed and chilled
Instructions
- Prepare one Brown Sugar Pecan Graham Cracker Crust according to directions. Let cool completely.
- Whisk together the tapioca, sugar, cinnamon, nutmeg and vanilla in a large bowl. Add the apples and raspberries and gently toss to combine. Let stand 15 minutes.
- Meanwhile, add all of the Brown Sugar Crumble Topping ingredients EXCEPT THE BUTTER to your food processor and pulse a few times to combine. Add butter and pulse until the butter is the size of small peas. Set aside
- Add Raspberry Apple Filling to your cooled pie crust and top with Oatmeal Cookie Crumble Topping (it will seem like a lot of topping but cooks down). Bake at 350 F degrees for 60-70 minutes or until apples are fork tender and juices are bubbling, checking at 40 minutes to cover crust edges if they are becoming too brown. Let pie cool before serving to set. Enjoy!
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