Apple pie and more
6 Servings
Ingredients
Quantity | 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 | 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 |
La Creme whipped topping |
Directions
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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