Raspberry apple pie

8 Servings

Ingredients

Quantity Ingredient
9 Inch pie crust; double crust
¾ cup Sugar (up to 1)
3 tablespoons Tapioca; quick
teaspoon Cinnamon
teaspoon Nutmeg
3 tablespoons Melted butter or margarine
3 cups Apples; peeled, sliced
3 cups Raspberries; fresh or frozen, unsweeten

Directions

Prepare pastry for 2 crust 9' pie. In mixing bowl, combine sugar, tapioca, cinnamon, nutmeg and margarine. Add fruit. Toss to coat. Let stand for 15-20 minutes. Turn filling into pastry lined pie pan. Top with second crust. Cut slits in top. Seal. Flute edges. Cover edges with foil. Bake at 375 F. for 20 minutes. Remove foil. Bake for 20-30 minutes more. Cool on rack.

NOTES : Cut ingredients to ⅔ of recipe for 8" pie. MC formatting and posting on Kitmailbox Sept⅕,'97 by bobbi744@...

Recipe by: Unknown Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Sep 02, 1997

Related recipes