Marie Callender's Apple Berry Pie Copycat Recipe

Sliced Apple Pie with Homemade Crust


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This classic apple and berry-filled pie recipe uses homemade crust to craft a fresh and delicious dessert that rivals the original. Bring this dish to potlucks and parties so that friends and family can enjoy it!

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Chicago IL

Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

12 servings


  • Crust:
  • 5 C all-purpose flour, plus more for rolling
  • 1 1/2 tsp coarse salt
  • 2 Tbs sugar
  • 4 sticks cold unsalted butter, cut into small pieces
  • 1 C ice water
  • Filling:
  • 8 C fresh sliced apples
  • 1 C raspberry
  • 3 Tbs cornstarch
  • 1/2 C sugar
  • 1 Tbs grated lemon zest
  • 3 Tbs lemon juice

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Pulse flour, salt, and sugar in a good processor until combined. Add butter, and pulse until a few pea-size pieces of butter remain in the mixture.

While the processor runs, add 1 cup of ice water and pulse until a crumbly but sturdy dough is formed. Wrap dough in plastic and refrigerate in an hour until pie crust needs to be formed.

Preheat oven to 400º.

Toss together apple slices, raspberries cornstarch, sugar, lemon zest and juice to make the pie filling. Roll dough out into a circular crust on a floured surface, and place into pie plate.

Arrange apple slices and filling over the crust, then fold the excess dough over and seal the edges with water. Place pie in oven, reduce heat to 375º, and bake until crust is golden. Let pies cool on a wire rack, then serve.

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