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!
For the dough:
- ¾ cup whole almonds (toasted and cooled)
- ½ cup sesame seeds (toasted and cooled)
- ½ cup sugar
- 2 cups 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 light brown sugar
- ¼ cup sugar
- 2 Tbs flour
- Zest of 1 lemon
- 1 Tbs butter
- A few Tbs light brown sugar (for sprinkling the dough)
For the dough:
- Lightly toast seeds and almonds, being careful not to burn them. Let them cool.
- 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.
- Add the rest of the sugar, flour, cinnamon and salt and process until well blended.
- Scatter cold, diced butter on top and process until it looks like coarse sand.
- Mix eggs in a bowl with the vanilla and add to the flour mixture.
- Process until it starts to come together, about 10 to 15 seconds. Don’t let it turn into a ball. Gather into a ball, wrap in plastic and refrigerate for 1 hour or more.
- When you have the filling cooling, divide the dough into two uneven pieces (2/3 and 1/3).
- Roll the large piece, using additional flour to prevent sticking.
- Transfer to a 8-inch (24cm) pie plate, with removable bottom is best. Without stretching it, make it fit into the pan, removing excess dough.
- Add the filling.
- Roll the small piece of dough on a lightly floured surface and cut strips with a pizza cutter.
- Make a lattice over the filling, adding strips one way and then the other. Press where the strips meet the bottom dough to adhere.
- Refrigerate for 30 minutes. About 15 minutes before baking, preheat oven to 350º.
- Sprinkle a few tablespoons of extra sugar on top of the lattice, and bake pie for about 40 minutes, until golden and the filling is bubbly.
- Let cool on wire rack. Refrigerate leftovers.
For the filling:
- 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.
- If not using immediately, keep refrigerated for a few days.
Comments of this dough:
- 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, cut it on a board (image below) 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. If that happen 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, 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