| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pie | 6 | Servings | ||
INGREDIENTS
| 3/4 | c | Sugar |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 2 1/2 | c | Peeled & thinly sliced apples |
| 1 | c | Frozen unsweetened peaches; thawed and drained |
| 3/4 | c | Frozen unsweetened raspberries thawed and drained |
| 1 | Pet-Ritz pie crust shell | |
| 1 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 3 1/2 | c | Peeled & thinly sliced apples |
| 1 | c | Frozen unsweetened peaches; thawed and drained |
| 1 | c | Frozen unsweetened raspberries thawed and drained |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Chopped pecans |
| 1/4 | ts | Cinnamon |
| 3 | tb | Sugar |
| 1/4 | c | Butter; softened |
| La Creme whipped topping |
INSTRUCTIONS
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 1/4 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, http://www.erols.com/hosey.
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