Apple and raspberry crumble pie

Apple and raspberry crumble pie.
Apple and raspberry crumble pie. Photo: William Meppem

Adding raspberries to an apple pie is an easy way to add a brilliant red glow to the filling. I use frozen berries in pies as you can usually get them at a good price.


about 7 peeled dessert apples, halved, cored and roasted (see recipe)

½ batch flaky all-butter pastry (see recipe)

200g frozen (or fresh) raspberries

75g castor sugar

20g cornflour

For the crumble top

50g plain flour

½ tsp baking powder

20g castor sugar

25g unsalted butter


1. Preheat oven to 220C (200C fan-forced).

2. Roll the pastry out on a floured surface and line the base of a 20-centimetre round, deep pie dish with it.

3. Thaw half of the raspberries in a microwave, then blend with the sugar and cornflour until smooth. Pass through a sieve to remove seeds (if preferred) then stir this sauce over the apples to coat them. Add the remaining raspberries, then pack the filling into the pastry-lined dish.

4. To make the crumble, rub together the flour, baking powder, sugar and butter until the mixture resembles breadcrumbs. Sprinkle it either all over the top of the pie filling or just around the edges so the filling peeps through.

5. Bake for about 30 to 40 minutes, until the crumble starts to turn a rich golden brown and the filling is hot and bubbling. Leave to cool before serving.

Dan Lepard's roasted apples

My flaky all-butter pastry can also be used in this apple and rhubarb lattice-topped pie.

Find more of Dan Lepard's recipes in the Good Food Favourite Recipes cookbook.

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