Apple-Raspberry Pie

Apple-Raspberry Pie

Enjoy this delicious apple and raspberry pie baked with Pillsbury® refrigerated pie crusts – perfect for a dessert.

Prep Time



Total Time






box Pillsbury® refrigerated pie crusts, softened as directed on box
cups sliced peeled cooking or baking apples (3 large)
cup sugar
cup cornstarch
teaspoon grated orange peel
container (6 oz) fresh raspberries (about 1 cup)
tablespoon cold butter or margarine, cut into small pieces
teaspoon sugar
  1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  2. In large bowl, toss apples, 3/4 cup sugar, the cornstarch and orange peel. Spoon half 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.
  3. Lightly 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.
  4. Place 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, removing foil during last 15 minutes of baking. Cool at least 1 hour before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Frozen unsweetened raspberries can be substituted for the fresh berries. Do not thaw first. Bake at 375°F for 65 to 75 minutes.
Tart apples, such as Granny Smith or Haralson, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 360mg;
  • Total Carbohydrate 77g
    • (Dietary Fiber 2g,
    • Sugars 36g),
  • Protein 2g;
Percent Daily Value*:
    • 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 Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.