| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Apples, Pies/tarts, Raspberries |
8 |
Servings |
INGREDIENTS
| 9 |
|
Inch pie crust; double crust |
| 3/4 |
c |
Sugar (up to 1) |
| 3 |
tb |
Tapioca; quick |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Nutmeg |
| 3 |
tb |
Melted butter or margarine |
| 3 |
c |
Apples; peeled, sliced |
| 3 |
c |
Raspberries; fresh or frozen, unsweeten |
INSTRUCTIONS
Prepare pastry for 2 crust 9' pie. In mixing bowl, combine sugar, tapioca,
cinnamon, nutmeg and margarine. Add fruit. Toss to coat. Let stand for
15-20 minutes. Turn filling into pastry lined pie pan. Top with second
crust. Cut slits in top. Seal. Flute edges. Cover edges with foil. Bake at
375 F. for 20 minutes. Remove foil. Bake for 20-30 minutes more. Cool on
rack.
NOTES : Cut ingredients to 2/3 of recipe for 8" pie. MC formatting and
posting on Kitmailbox Sept.2,'97 by bobbi744@sojourn.com
Recipe by: Unknown Posted to KitMailbox Digest by Roberta Banghart
<bobbi744@sojourn.com> on Sep 02, 1997
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