In a medium saucepan, add in the apple chunks and water. Cover and heat on medium-low heat for 10 minutes or until apples are tender when pricked with a fork, stirring occasionally.
Meanwhile, on a cutting board cut the vanilla bean pod lengthwise and scrape the vanilla seeds out of the pod with the back of the knife.
Add the raspberries and vanilla bean seeds to the saucepan with the apples and heat for an additional 5 minutes, stirring occassionaly.
Place all of the ingredients into a blender or food processor and puree for 1 minute or until completely smooth, adding water in tbsp increments if needed.