This apple pie is an incredibly gorgeous dessert, with raspberries, an almond crust with sesame seeds, a lattice top, and a juicy ruby filling. It's a delicious way to use your sweet summer berries, but it also works great with frozen raspberries. You can also use your favorite traditional pie crust for a more classic pie.

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Slice of apple raspberry pie on white plate, pie pan and wooden table on the background.

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Unique and gorgeous fruit pie

This twist on a classic apple pie is worth trying.

I posted this more than a decade ago when, together with a group of bloggers, I made the same recipe and posted our results. This was called a crostata, which can be Italian for lattice pie.

The word crostata can also be used for a galette, a free-form fruit tart in which no pie pan is used. You can also make this pie that way, using a traditional pie crust and without lining the dish or making a lattice crust. Much easier!

The crust has sesame seeds and is very interesting, not only in flavor but also in texture. More crumbly than sturdier doughs, it adds an unexpected earthy flavor that beautifully complements the acidity and sweetness of the filling.

It's a more sophisticated option to the apple raspberry crumble bars or this festive apple pie with cranberries with a classic crust I make for the holidays whenever I can get cranberries, as they're not common here.

Whole lattice Pie on wooden table, rolling pin.

Sesame dough

Though I have added this and that to doughs before, this one has sesame seeds, an ingredient I often use but never in this way.

Let me tell you about the crunchiness the seeds generate after the pie is baked! It turned out to be a fantastic idea.

The dough is much more rustic than regular traditional fla ky dough. That means it will break more and you'll need to handle it differently because of that. I find it easier to line the pan in parts, which is no issue, really, since pie dough can be patched up easily.
Keep it cold until you need to roll it. Then refrigerate the lined pan for 30 minutes, or better yet, freeze it for 15 minutes before baking. It's easier and faster.

Four image collage of pie rolling and pan lining process.

Lattice top crust

I recommend you roll it, cut it on a board and take it back to the fridge for a few minutes for it to harden and lift up easily. That way, you'll end up with fewer broken strips. If that happens, they can be patched together. Look at my lattice and see how it is patched up. And then feel like you can't make a more rustic or irregular lattice, lol!

Or omit stripes and go all-in with stars, hearts, braids, and so on. Whatever is your jam.

Two image collage of raw pie dough with red filling: lattice top over filling.

Food processor pie crust

I made this dough in the food processor from beginning to end, as I do with most doughs. You can make it by hand, in a bowl with a pastry cutter.

It comes together in a few minutes. It needs to be refrigerated before rolling it and fitting it into the pan. This is because it uses all butter and also because the dough needs to relax after the stress of being swirled in the processor.

And it turned out to be slightly crumbly like a peanut butter cookie dough sometimes is.

But no biggie-just patch it up if it breaks while trying to fit it into the pie plate. You won't have to use pie weights or pre-bake it, so the dough will not shrink. The whole thing is assembled-raw dough and cooked ruby-colored filling-and then chilled before going into the oven.

Metal pie pan with red filling on wooden table, rolling pin and wooden spoon.

Apple raspberry filling

Mixing apples and raspberries was a last-minute idea because I didn't want to make an apple pie. I wanted it to be more colorful and add something different, the same way the sesame was already contributing to the crust.

Well, it was a winning combination! The color is fantastic, and the two fruits work wonders together.

The amounts in the recipe can be varied, more of this or less of that. Consider the liquid in them, especially if the raspberries are frozen.

Wooden table with apple raspberry pie slice on a white plate, and pie on a wire rack.

Close up of partial apple raspberry lattice pie on a dark metal pan on a wooden table.

What else can I tell you about this crostata? Oh yes, it tastes as good as it looks. So I hope you feel it looks that way.

Pan variations

Make individual pies.
Make a galette in a pie plate. Galette, or free-form pie, means that the dough isn't fitted into a pan. That sounds counterintuitive, but what I mean is to use the pie dish as a container because the dough is crumbly. Don't make a lattice or care about the sides. Simply fold the hanging dough inward over some of the filling. If it leaks, you on a pie plate.

Slice of raspberry apple pie on white plate, silver fork, wooden table.

Before you go...

Did you make this recipe and loved it? You can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. You can also connect with me on Instagram and follow and save my recipes on Pinterest.

Adapted from Baking with Julia, by Dorie Greenspan

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