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Apple Raspberry Streusel Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
-Classic Pillsbury Cookbooks
-Country Baking 1
package
Pillsbury AllReady Pie Crust
-----FILLING----- 5
cups
Sliced,
peeled apples
1
tablespoon
Lemon juice 1/4
cup
Sugar 2
tablespoons
Cornstarch 1/2
teaspoon
Cinnamon 1
package
(10oz) frozen raspberries
-thawed, drained,
reserving
-1/2 cup liquid
-----TOPPING----- 3/4
cup
Flour 1/2
cup
Brown sugar,
firmly packed
1/2
teaspoon
Cinnamon 1/3
cup
Margarine or butter,
softened
Directions:
Prepare pie crust according to package directions for filled one-crust pie, using 9-inch pie pan.(Refrigerate remaining crust for a later use.) Heat oven to 375 F. Place apples in medium bowl, sprinkle with lemon juice. Toss, set aside. In large saucepan, combine sugar, cornstarch and cinnamon. Stir in raspberry liquid. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat; fold in drained raspberries and apples. Pour mixture into pie crust-lined pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture. Bake at 375 F for 40-50 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool. 8 servings. Formatted for MM7 by Marge Nemeth-GNFK05B (*P)
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