apple raspberry dutch pie

Give a man an apple, and he’ll eat it in one day. Give a man a peeler and he’ll bake you a delicious apple pie. 


That’s exactly what I did when our friends KHyal and Karl unexpectedly popped over to our W+B booth at a craft market and graciously handed me a brand new peeler, corer, slicer. I was so excited to put it to use! It’s one of those kitchen tools that I keep meaning to purchase, but forget about it until I’m at my counter with dozens of apples staring at me waiting to be stripped naked. 


So, with no delay, I baked them this apple pie! I had a handful of raspberries still good for use and decided to throw those in at the last minute. I love adding a little surprise to most pies. However, the key to a delicious homemade pie is SIMPLICITY. The best pies I’ve ever had are a mere 4 or 5 ingredients in total. 


To make the crust, visit our perfect pie crust recipe here


recipe makes 2 pies

6 apples, peeled, cored, and diced

1 c raspberries, lightly coated with 1 Tbl flour

¼ c flour

½ c sugar

½ lemon, squeezed


Dutch Topping


1 ½ sticks salter butter, melted

2 c flour

1 ½ c sugar


In a big bowl, combine apples, flour, sugar, and lemon juice. Gently add in your flour-coated raspberries. Only mix enough to incorporate berries, as too much stirring may mash them… which you don’t want to have happen.

In a separate, but equally large bowl, mix together butter, flour and sugar for your dutch topping. Use a fork rather than a spatula so the mixture can become a crumbled consistency and not a uniformed ball of dough. 

Line two pie pans with your pie crust. Slightly puncture the pie dough with the end of a fork. Equally divide your apple filling into each pan. Then equally divide your crumb topping over each filled pie. 

Bake, uncovered, at 325 for 45 minutes, or until the crust and topping is golden and lightly browned. Serve straight up or à la mode, with ice cream.