| 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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