Raspberries and grated orange peel add a fresh twist to apple pie!
Apple-Raspberry Pie
- Prep Time 25 min
- Total 2 hr 20 min
- Ingredients 8
- Servings 6
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 5 cups sliced peeled cooking or baking apples (3 large)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon grated orange peel
- 1 container (6 oz) fresh raspberries (about 1 cup)
- 1 tablespoon cold butter or margarine, cut into small pieces
- 1 teaspoon granulated sugar
Instructions
-
Step1Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
-
Step2In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
-
Step3Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
-
Step4Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.
Nutrition
490
Calories
18g
Total Fat
2g
Protein
78g
Total Carbohydrate
36g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 360mg
- 15%
- Potassium
- 125mg
- 4%
- Total Carbohydrate
- 78g
- 26%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 36g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 10%
- 10%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
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