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Raspberry Apple Pie


Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8


3  Granny Smith apples
1/2 cup  Brown sugar                                    
1 tsp.  Cinnamon                                          
3 Tbsp.  Cornstarch                                        
1 jar  Seedless Red Raspberry Preserves                    
2  Prepared pie crusts    


Preheat oven to 450 degrees F. Peel, core, and slice apples into a large bowl. Stir brown sugar, cinnamon and cornstarch together, spoon in Seedless Red Raspberry Preserves. Mix well. Toss apples into mixture. Place one pie crust into a 9-inch pie pan; spread apple mixture into pan, top with remaining pie crust or create a lattice top crust. Crimp edges and slice vent holes into the top of the pie crust. Wrap tin foil around edges of crust.

Bake at 450 degrees F for 10 minutes, then reduce the oven temperature to 350 degrees F. Bake for an additional 50 - 60 minutes, until pie is golden brown and bubbly. Allow to cool for at least 20 minutes before serving.

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