*  Exported from  MasterCook  *
 
                        APPLE RASPBERRY STREUSEL PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Classic Pillsbury Cookbooks
                         -Country Baking
    1      package       Pillsbury AllReady Pie Crust
                         -----FILLING-----
    5      cups          Sliced -- peeled apples
    1      tablespoon    Lemon juice
      1/4  cup           Sugar
    2      tablespoons   Cornstarch
      1/2  teaspoon      Cinnamon
    1      package       (10oz) frozen raspberries
                         -thawed, drained -- reserving
                         -1/2 cup liquid
                         -----TOPPING-----
      3/4  cup           Flour
      1/2  cup           Brown sugar -- firmly packed
      1/2  teaspoon      Cinnamon
      1/3  cup           Margarine or butter -- softened
 
 Prepare pie crust according to package directions for filled one-crust pie, using
9-inch pie pan.(Refrigerate remaining crust for a later use.) Heat oven to 375 F.
Place apples in meduim bowl, sprinkle with lemon juice. Toss, set aside.In large
saucepan, combine sugar, cornstarch and cinnamon. Stir in raspberry liquid. Cook
over medium heat until mixture thickens, stirring constantly.remove from heat;
fold in drained raspberries and apples. Pour mixutre into pie crust-lined
pan.Lightly spoon flour into measuring cup; level off.In medium bowl, combine all
topping ingredients to form crumbs; sprinkle over fruit mixture.Bake at 375 F for
40-50 minutes or until crust is golden brown. Cover edge of pie crust with strips
of foil after 15-20 minutes of baking to prevent excessive browning. Cool. 8
servings.Formatted for MM7 by Marge Nemeth-GNFK05B (*P)
 
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