Title: Apple Raspberry Streusel Pie
Categories: Pies, Fruits
Yield: 8 Servings
1 pk Pillsbury AllReady Pie Crust
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5 c Sliced, peeled apples
1 tb Lemon juice
1/4 c Sugar
2 tb Corn starch
1/2 ts Cinnamon
1 pk (10oz) frozen raspberries,
-thawed, drained, reserving
-1/2 cup liquid
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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 medium 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
mixture 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.
Recipe by Classic Pillsbury Cookbooks, Country Baking
