| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | St. louis p, Post1 | 8 | servings | |
INGREDIENTS
| 2 | Light and flaky low-fat pie crust recipes; (see recipe) | |
| 5 | c | Peeled; cored, thinly sliced tart apples |
| 1 | c | Fresh or frozen unsweetened raspberries |
| 1 1/4 | c | Granulated sugar; or to taste |
| 1 | tb | Arrowroot powder or cornstarch |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Preheat oven to 400 degrees. Roll out half the dough and place in 9-inch pie pan. Roll remaining dough into 11-inch circle and set aside. Combine apples, raspberries, sugar, arrowroot and lemon juice in large bowl; toss well. Pile into prepared crust. Top with remaining circle of crust. Pinch edges to seal; trim excess. Pierce upper crust with fork. Bake for 10 minutes. Reduce heat to 350 degrees; bake 45 minutes to 1 hour or until done. Let cool before slicing. Yield: 8 to 10 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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