| 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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