After having more than my fill of cookies this holiday, I’m switching gears and moving onto pie. I recently visited a restaurant which had a delicious apple and raspberry pie that was amazing. Inspired from the great meat I had, I wanted to try my hand at making a similar pie. That’s when this Dutch Apple & Raspberry Pie found it’s way into my oven. I used some help from my friends at Krusteaz and they are featuring my recipe on their site here so check it out along with some of the other tasty treats they have online too!
Now if you love talking food like I do, here’s a special invitation to join me and my friends at Krusteaz today, Monday, December 15th from 4pm – 5pm EST for a Twitter Party! We’ll be chatting about holiday baking and would love to have you join in the conversation.
If you free tomorrow, Tuesday, December 16th at 4pm EST/1pm PST, you can also check out the live holiday baking chat hosted by Krusteaz culinary specialist, Malia Hasegawa. Check out the Krusteaz Facebook page for more holiday baking chat where Malia will answer participants’ holiday baking questions and share ideas for festive foodie gifts!
Dutch Apple & Raspberry Pie with Cream Cheese Crust
Prep time: 30 minutes
Total time: 1 hour 20 minutes
Effort: Medium
Servings: 8
Ingredients:
Crust:
1 cup Krusteaz Pie Crust Mix
2 tablespoons softened cream cheese
2 tablespoons sugar
2 tablespoons cold water
Filling:
3 cups chopped fresh apples
1 cup fresh or frozen raspberries
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon butter, cut into 4 pieces
Dutch Topping:
1 package Krusteaz Crisp Topping Mix
1/4 cup silvered almonds
1/2 cup (1 stick) unsalted butter, softened
Instructions:
Heat oven to 350°F.
In a medium bowl, combine pie crust mix, cream cheese, sugar and cold water, adding water 1 tablespoon at a time. Mix with a fork until moistened and dough forms.
Form the dough into a ball. Flatten into a round on a well-floured surface. Roll the dough into a circle, 2 inches in diameter larger than your inverted pie pan.
Fold the dough in half; then into quarters. Carefully transfer the folded dough to an ungreased pie pan; carefully unfold. Style the edge to your preference and set aside.
In a large bowl, combine the apples, raspberries, sugar and flour. Transfer the fruit mixture into prepared pie pan and set aside.
In a medium bowl, combine the crisp topping mix, almonds, and butter. Combine with a fork until crumbly. Sprinkle crisp topping mixture over fruit in prepared pie pan.
Bake in preheated oven for 45-50 minutes or until crust is golden brown and filling is bubbly.
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