Apple-raspberry Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post1, St. louis p | 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 | T | Arrowroot powder or |
| cornstarch | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 23.9mg
Potassium: 169.8mg
Carbohydrates: 43.6g
Fiber: 3.7g
Sugar: 32.8g
Protein: 2.3g