Crumb-Topped Apple-Raspberry Pie

  • Active Time 20m
  • Total Time 2h 10m

Makes 8 servings

Here’s the perfect way to extend precious raspberries: In this pie, a red ribbon of delectable raspberries rests between two layers of apples, the quintessential pie fruit. A crumbly, nutty topping finishes it off.

ingredients

  • For the Pie:
  • 1/2-2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 5 cups thinly sliced peeled cooking apples (about 2 pounds)
  • Pastry for Single-Crust Pie
  • 2 cups fresh or loose-pack frozen red raspberries
  • For the Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup margarine or butter
  • 1/4 cup chopped pecans or walnuts

Companion recipe: Basic Pie Pastry

directions

FOR THE PIE:

In a large mixing bowl stir together sugar, flour, and cinnamon. Add apples, tossing to coat. Set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Transfer half of the apple mixture to pastry shell. Sprinkle with raspberries; add remaining apple mixture.

FOR THE TOPPING:

In a medium mixing bowl stir together flour, brown sugar, cinnamon, and nutmeg. Cut in margarine or butter till crumbly. Stir in pecans or walnuts. Sprinkle topping over pie. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more (30-35 minutes if using frozen berries), or till top is golden and edges are bubbly. Cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2287

nutrition information per serving

431 calories; 17g total fat; 16mg cholesterol; 81mg sodium; 68g carbohydrates; 6g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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