APPLE RASPBERRY STREUSEL PIE
1 package Pillsbury All-Ready Pie Crust
FOR THE FILLING:
5 cups sliced, peeled apples
1 tablespoon lemon juice
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 (10oz) package frozen raspberries, thawed, drained, reserving 1/2 cup liquid
FOR THE TOPPING:
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 degrees 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 degrees 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.
Servings: 8
Source: Classic Pillsbury Cookbooks: Country Baking
1 package Pillsbury All-Ready Pie Crust
FOR THE FILLING:
5 cups sliced, peeled apples
1 tablespoon lemon juice
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 (10oz) package frozen raspberries, thawed, drained, reserving 1/2 cup liquid
FOR THE TOPPING:
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 degrees 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 degrees 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.
Servings: 8
Source: Classic Pillsbury Cookbooks: Country Baking
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