Raspberry Apple Pie

Photo: Natalie Levin

Apple and raspberry are such a great combination – it compliments each other; the tartness of the raspberries goes just perfectly with the sweetness of the apples, and together you get such a great taste.

This following pie combines them both, along with pecan and cinnamon streusel and vanilla cream. It’s not the traditional apple pie or a Rosh Hashana classic, but it’s one of the best pies I ever made, hands down.

Photo: Natalie Levin

For the crust:

150 grams all-purpose flour
100 grams cold butter (cut into cubes)
40 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water (as needed)

For pecan and cinnamon streusel:

100 grams cold butter cut into cubes
100 grams sugar
80 grams all-purpose flour
20 grams pecans
1/2 tsp. cinnamon
Pinch of salt

For vanilla cream:

125 ml. milk
1/2 tsp. vanilla extract
40 grams sugar
1 large egg yolk
15 grams cornstarch

For caramelized apples:

2 large Granny Smith apples
40 grams 4 tbsp. sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
100-150 grams raspberries

Decoration:

Fresh raspberries
Gold leaf (optional)
sugar powder

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Pecan and cinnamon streusel: in a food processor with a steel blade put flour, pecans, sugar, butter and salt and blend at high speed until small chunks of dough form (crumble).
Keep the streusel in a closed container in the refrigerator until baking.
Vanilla cream: in a small saucepan put milk, sugar, vanilla, egg yolk and cornstarch and mix until combined.
Cook the mixture over low-medium heat, whisking constantly, until a very thick pastry cream forms.
Remove from the stove and cool for about 30 minutes at room temperature.
Transfer the cream to the chilled crust and flatten the top.
Caramelized apples: peel the apples and cut into medium cubes.
Heat a skillet over a high flame and cook the apples for a few minutes until they begin to soften slightly.
Add sugar, lemon, cinnamon and vanilla, and cook until the sugar melts and the apples soften.
Cool at room temperature.
Spread the caramelized apples on the vanilla cream layer and press it gently. Add raspberries in between.
Sprinkle generously with pecan and cinnamon streusel at the top of the pie.
Preheat the oven to 170c degrees.
Bake the pie for about 55-70 minutes until golden, fragrant and fully baked.
Cool at room temperature.
Decorate with fresh raspberries, gold leaf and sugar powder and serve.

The pie is at its best on the day of preparation, but can be kept in a closed container in the refrigerator for up to 5 days.
Instead of apples you can use pears or peaches. Flavors will vary accordingly.
Instead of raspberry you can use any other berry you like.
If you don’t like cinnamon it can be omitted.
Instead of pecans you can use any other nut you like.