---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple Raspberry Streusel Pie
  Categories: Pies, Fruits
       Yield: 8 Servings
  
            -Classic Pillsbury Cookbooks
            -Country Baking
       1 pk Pillsbury AllReady Pie Crust
 
 ----------------------------------FILLING----------------------------------
       5 c  Sliced, peeled apples
       1 tb Lemon juice
     1/4 c  Sugar
       2 tb Cornstarch
     1/2 ts Cinnamon
       1 pk (10oz) frozen raspberries,
            -thawed, drained, reserving
            -1/2 cup liquid
 
 ----------------------------------TOPPING----------------------------------
     3/4 c  Flour
     1/2 c  Brown sugar, firmly packed
     1/2 ts Cinnamon
     1/3 c  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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