Apple-Raspberry Pie with Almond Crumb Topping

I baked this pie last week during an episode of the cooking show.

I'll do a post soon with links to all of the pies that we baked, but in the meantime I wanted to get this recipe up and running.  This is my go-to pie recipe! Whenever I have to bake a fruit pie, whether it's for a holiday dinner, to bring to a friend's house or simply because I'm in the mood to bake--THIS is the pie that I make.

This recipe uses frozen raspberries, so you don't even have to wait for raspberries to be in season!

Today's Playlist

• "Death or Glory"...The Clash
• "Bad Luck"...Social Distortion
• "Ain't No Rest For The Wicked"...Cage the Elephant
• "Hypnotize"...The White Stripes
• "Blitzkrieg Bop"...The Ramones

Apple-Raspberry Pie with Almond Crumb Topping 
Adapted from Betty Crocker

Printable recipe

Pie Ingredients

• 1 ready-made pie crust
• 3 medium apples, peeled and sliced
• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon ground cinnamon
• 2 cups frozen raspberries
• 4 oz. almond paste, crumbled or cubed into 1/4-inch pieces

Topping Ingredients

• 1/2 cup flour
• 1/4 cup sugar
• 1/4 cup butter

Gather your ingredients.  And in my typical scatter-brained fashion, I left the raspberries out of the group shot.

Here they are.

It just makes it so much easier to throw things together when everything's right in front of you!

Preheat your oven to 350 degrees.

Unroll the pie crust and put it into a 9-inch glass pie plate.

Crimp the edges.  Just do your best.  As you can see, I'll never win any pie-crimping contests, but it doesn't stop me from trying. 

Peel and slice the apples.  Try to slice them into slices about 1/8-inch thick. You can see the apples in the picture in their various forms of undress: the whole, peeled apple, the cored apple where I simply slice off the 4 sides, and the sliced apple where I lay the sides with their flat side down and sliced 'em.

After you've sliced your apples...

...put the slices into a large bowl and add pour the sugar on top of them.

Sprinkle in the flour and cinnamon, and stir together until coated.

Like this.  Don't stress if it appears that the apples aren't evenly coated.  All will be forgiven when the pie bakes and the sugary syrup oozes throughout.

Place the apples into your pie crust.

Sprinkle the raspberries on top.

My almond paste came in a block, in an 8-oz. package.

I cut the block in half and put the half I didn't need into a plastic bag to save for another day.  Then I diced the remaining paste into 1/4-inch cubes.

Sprinkle the almond paste on top of the raspberries.

Finally, prepare your crumb topping.  I use my mini food processor, but you can also do this with a pastry cutter, or the crisscrossing-two-knives method.

Process the butter, flour and sugar (or use your own preferred method).

The mixture should resemble coarse crumbs when you are through.

Sprinkle the crumbs evenly on top of your pie.

I like to cover the edges of the pie with foil strips at this time, to prevent burning. 

Place the pie in your preheated 350-degree oven.

Set the timer for 45 minutes.

Remove the foil after 45 minutes, then place the pie back into the oven for an additional 20 to 30 minutes, until the apples are completely cooked and the crumb topping has browned.

Ta-da!!  If only you could smell how wonderful this freshly-baked pie smells, it would become your go-to pie recipe, I'm sure.

Feel free to add a scoop of ice cream on top of your pie.  We ate ours as is.

Enjoy.