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Apple Raspberry Streusel Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Fruits / Pies & Pastries

    -Classic Pillsbury Cookbooks
    -Country Baking
1  package  Pillsbury AllReady Pie Crust
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
3/4  cup  Flour
1/2  cup  Brown sugar, firmly packed
1/2  teaspoon  Cinnamon
1/3  cup  Margarine or butter, softened

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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