Apple pie and more

Yield: 6 Servings

Measure Ingredient
¾ cup Sugar
3 tablespoons All-purpose flour
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
2½ cup Peeled & thinly sliced apples
1 cup Frozen unsweetened peaches; thawed and drained
¾ cup Frozen unsweetened raspberries thawed and drained
1 \N Pet-Ritz pie crust shell
1 cup Sugar
¼ cup All-purpose flour
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
3½ cup Peeled & thinly sliced apples
1 cup Frozen unsweetened peaches; thawed and drained
1 cup Frozen unsweetened raspberries thawed and drained
½ cup All-purpose flour
½ cup Chopped pecans
¼ teaspoon Cinnamon
3 tablespoons Sugar
¼ cup Butter; softened
\N \N La Creme whipped topping

FOR REGULAR PIE

FOR DEEP DISH PIE

TOPPING FOR EITHER PIE

1. Preheat oven and baking sheet to 425 degrees.

2. In a large bowl, combine sugar, flour, cinnamon and nutmeg. Remove ¼ cup of mixture; set aside. Add apples and peaches to mixture in bowl; toss lightly.

3. In a separate bowl, toss raspberries and reserved sugar mixture. Add raspberries to apples and peaches; toss lightly. Pour into pie crust and bake on preheated baking sheet for 20 minutes.

4. For topping: In a small bowl, combine flour, pecans, cinnamon, sugar and butter until crumble; sprinkle over pie and continue baking until apples are tender, about 20-30 minutes. Wrap pie edges with foil to prevent excess browning.

5. Cool; top each piece with whipped topping. Makes 8 servings for deep-dish, 6 for regular. Estimated preparation time: 30 minutes Baking time: 40 minutes Cooling time: 1 hour From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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