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Whole lattice Pie on wooden table, rolling pin

Raspberry Apple Crostata Pie

  • Author: Paula Montenegro
  • Prep Time: 80
  • Cook Time: 40
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: International

Description

Insanely gorgeous Raspberry Apple Pie, with a sesame crust, a lattice top, and a juicy ruby filling. A delicious way to use your summer berries, but it works great with frozen raspberries!


Scale

Ingredients

For the dough:

  • ¾ cup whole almonds (toasted and cooled, optional)
  • ½ cup sesame seeds (toasted and cooled, optional)
  • ½ cup (100g) of sugar
  • 2 cups (270g) all-purpose flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 8 oz (1 cup or 225g) unsalted butter, cold and cut into pieces
  • 2 large eggs
  • ½ teaspoon vanilla

For the filling:

  • 1 pound (450g) granny smith apples, about 5, peeled, cored and cut into chunks
  • ½ pound (225g) fresh or frozen raspberries
  • ½ cup (100g) light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons flour
  • Zest of 1 lemon
  • 1 tablespoon butter
  • A few tablespoons light brown sugar (for sprinkling the dough)

Instructions

For the dough:

  1. Lightly toast seeds and almonds, being careful not to burn them. Let them cool. You can use them raw, but toasting develops a great flavor. 
  2. Food processor: put both in the bowl of a food processor fitted with the steel blade, and add 1 tablespoon of the sugar. Process until medium ground.
  3. Add the rest of the sugar, flour, cinnamon and salt and process until well blended.
  4. Scatter cold, diced butter on top and process until it looks like coarse sand.
  5. Mix eggs in a bowl with the vanilla and add to the flour mixture.
  6. Process until it starts to come together, about 10 to 15 seconds. Don’t let it turn into a ball.
  7. By hand: follow the same process as with the food processor, but mix ingredients in a bowl. Integrate the butter with your hands or a pastry cutter, which you can buy online.
  8. For both ways: transfer the shaggy mass onto a lightly floured counter.
  9. Gather into a ball touching the dough as little as possible.
  10. Wrap in plastic and refrigerate for 1 hour or more.
  11. When you have the filling cooling, take the dough from the refrigerator and divide it into two uneven pieces (2/3 and 1/3). Keep the smaller piece refrigerated, covered, while you roll the other one.
  12. Roll the large piece to about 1/4 of an inch, using additional flour to prevent sticking.
  13. Transfer to a 9-inch (24cm) pie plate, with removable bottom is best. Without stretching it, make it fit in the pan, removing excess dough. You may need to patch it or do it in parts as this dough is very crumbly.
  14. Add the filling and spread to cover the whole pan.
  15. Roll the small piece of dough on a lightly floured surface and cut strips with a pizza cutter.
  16. Make a lattice over the filling, adding strips one way and then the other. Press where the strips meet the bottom dough to adhere.
  17. Freeze the assembled pie for 10-15 minutes (or refrigerate for 30 minutes if you have no other option).
  18. Preheat oven to 350ºF/180°C.
  19. Take the pie from the freezer, sprinkle a few tablespoons of extra sugar on top of the lattice, and bake the pie for about 40 minutes, until golden and the filling is bubbly.
  20. Let cool completely on wire rack. Serve with a dollop of whipped cream if you want to.
  21. Refrigerate leftovers, covered.

For the filling:

  1. In a large saucepan, put all filling ingredients and cook over low heat until butter melts and fruit begins to release their juices, about 5 minutes. As soon as it bubbles remove from heat.
  2.  If not using immediately, keep refrigerated, covered, for a few days.

Notes

  • The dough is much more rustic than say, a regular sweet pie dough. That means it will break more (image above) 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.
  • As with all doughs, keep it cold until the moment you need to roll it. And then refrigerate the lined pan, or better yet, freeze it. It's easier and faster.
  • Lattice: I recommend you roll it on a wooden board, cut the strips 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 less broken strips. But they can easily 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, haha!
  • The amounts given in the recipe can be varied, more of this less of that. Take into account the liquid in them, especially if the raspberries are frozen.

Keywords: apple raspberry pie, apple raspberry crostata