Apple/Red Raspberry Crumb Pie
Source of Recipe
Internet
List of Ingredients
Use frozen red raspberries, so this "fresh fruit" pie can be made any time of the year. If you don't want to make your own pie crust, substitute a purchased unbaked 9-inch pie shell. The recipe makes a big, rounded fruit pie, with a lightly browned crumb topping. Make the crust and the crumb topping first, and set them aside while peeling the applies.
Filling:
6 to 7 medium apples (a mix of Granny Smith, Yellow Delicious and Rome or Empire apples works well)
3/4 to 1 cup granulated sugar
2 tablespoons flour
2 tablespoons tapioca
1/4 teaspoon cinnamon
3/4 cup red raspberries from the frozen food section of supermarket
Peel and core apples and cut in 1/4-inch slices. Add sugar, flour, tapioca and cinnamon and stir together. Gently fold in red raspberries.
White Crumb Topping
1-1/2 cups flour
2/3 cup granulated sugar
1/3 cup butter or margarine
1/3 cup vegetable shortening
3/4 teaspoon vanilla
1/4 teaspoon salt
Place all ingredients for topping in a bowl and blend with pastry blender.
Arrange apples and raspberries compactly in the 9-inch pastry-lined pan. Sprinkle crumb topping over top of pie. Bake at 425 degrees for 20 minutes, then reduce oven to 325 degrees and bake 50 minutes longer.
Makes a 9-inch pie.
Recipe
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