Dutch Apple Berry Pie

Dutch Apple Berry Pie

19 Reviews 3 Pics
lindze merritt
Recipe by  lindze merritt

“I made this recipe up when I was 13, and I've been perfecting it ever since. The pie uses plenty of fresh raspberries and blueberries, and is baked with a crumb topping.”

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Adjust Servings

Original recipe yields 1 - 9 inch deep dish pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix apples, raspberries and blueberries; pour into pie shell.
  3. In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit.
  4. Bake for 30 minutes, or until topping is brown.

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Reviews (19)

Rate This Recipe


Very tasty! But only 2 cups of apples didn't fill my pie plate very well. Even a regular plate maybe needs more fruit. I'll definitely do this one again! Thanx Lindze!

T. Hicks

T. Hicks

I added an extra cup of apples. I also added crushed up "Good Friends" Kashi cereal, and oats to the crumb topping. Delicious! I will definately bake again!



This combination is so great! I took this to a "pie night" and everyone loved it. That being said I did change alot of this recipe to make it work. I doubled the fruit, I added 1 Tab of cornstarch (which was not enough- it was still pretty runny), and I cooked it at 375 for about 55 minutes.

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Amount Per Serving (8 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 44 g
  • 14%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 208 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Dutch Apple Pie with Oatmeal Streusel


next recipe:

Auntie Willie's Dutch Apple Pie