Apple-Raspberry Pie

Dairy Free
Health score
5%
Apple-Raspberry Pie
140 min.
6
414kcal

Suggestions


Indulge in the delightful flavors of our Apple-Raspberry Pie, a perfect dessert that brings together the sweetness of apples and the tartness of fresh raspberries. This dairy-free treat is not only a feast for the taste buds but also a visual delight, making it an ideal centerpiece for any gathering or family dinner.

Imagine the aroma of baking apples mingling with the zesty hint of orange peel wafting through your kitchen as this pie bakes to golden perfection. With a flaky, buttery crust that cradles a luscious filling, each slice offers a harmonious blend of textures and flavors. The vibrant raspberries add a pop of color and a refreshing contrast to the warm, spiced apples, creating a dessert that is both comforting and invigorating.

Ready in just 140 minutes, this pie serves six and is a wonderful way to celebrate seasonal fruits. Whether you're hosting a dinner party or simply treating yourself and your loved ones, this Apple-Raspberry Pie is sure to impress. Serve it warm with a scoop of dairy-free ice cream or enjoy it on its own for a satisfying end to your meal. Get ready to savor every bite of this delicious dessert that embodies the essence of home-baked goodness!

Ingredients

  • cups apples peeled sliced (3 large)
  • tablespoon butter cold cut into small pieces
  • 0.3 cup cornstarch 
  • teaspoon orange zest grated
  • oz raspberries fresh ( 1 cup)
  • box pie crust dough refrigerated softened pillsbury®
  • teaspoon sugar 

Equipment

  • bowl
  • oven
  • aluminum foil

Directions

  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.
  3. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
  4. Lightly brush crust with water; sprinkle with 1 teaspoon sugar.
  5. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
  6. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover.
  7. 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.

Nutrition Facts

Calories414kcal
Protein4.54%
Fat42.17%
Carbs53.29%

Properties

Glycemic Index
21.35
Glycemic Load
4.66
Inflammation Score
-4
Nutrition Score
8.118260955357%

Flavonoids

Cyanidin
14.61mg
Petunidin
0.09mg
Delphinidin
0.37mg
Malvidin
0.04mg
Pelargonidin
0.28mg
Peonidin
0.05mg
Catechin
1.73mg
Epigallocatechin
0.4mg
Epicatechin
8.84mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.35mg
Luteolin
0.13mg
Kaempferol
0.16mg
Quercetin
4.47mg

Nutrients percent of daily need

Calories:413.56kcal
20.68%
Fat:19.63g
30.19%
Saturated Fat:5.86g
36.65%
Carbohydrates:55.8g
18.6%
Net Carbohydrates:49.71g
18.07%
Sugar:12.75g
14.17%
Cholesterol:0mg
0%
Sodium:296.49mg
12.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.76g
9.52%
Manganese:0.52mg
26.2%
Fiber:6.09g
24.37%
Vitamin C:12.68mg
15.37%
Vitamin B1:0.21mg
14.05%
Folate:55.87µg
13.97%
Iron:2.08mg
11.57%
Vitamin B3:2.07mg
10.34%
Vitamin B2:0.15mg
8.97%
Vitamin K:9.37µg
8.92%
Phosphorus:68.98mg
6.9%
Potassium:220.79mg
6.31%
Selenium:4.01µg
5.73%
Magnesium:21.75mg
5.44%
Vitamin E:0.81mg
5.43%
Copper:0.11mg
5.33%
Vitamin B6:0.09mg
4.62%
Vitamin B5:0.43mg
4.3%
Zinc:0.46mg
3.1%
Vitamin A:151.14IU
3.02%
Calcium:27.35mg
2.74%