Title: Raspberry-Apricot Pie
Categories: Inn recipes, Pies
Yield: 1 servings
10 oz Frozen raspberries
32 oz Apricot halves
1/4 c Flour
3/4 c Sugar
1/8 ts Salt
2 tb Butter
1/2 ts Almond extract
2 Crust pastry
Defrost, drain raspberries and save 1/2 cup juice. Place
drained apricots in pie crust. Spoon raspberries over
apricots and pour juice over the top.
Mix sugar, flour, and salt together and sprinkle over
berries. Dot with butter and sprinkle on extract. Cover
with top crust and sprinkle with sugar. Bake at 400 degrees
for 50-60 minutes - watch carefully.
You may substitute 2 1/2 cup fresh blackberries and 5 fresh
peaches for raspberries and apricots. Increase sugar to 1
cup. Serves 6-8.JM.
Parish Patch Farm & Inn Normandy, Tennessee
