Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Raspberry Apple Pie


    Source of Recipe


    www

    9-inch pie crust

    5 Golden Delicious or Rome apples (3 lbs), peeled, cored and sliced (8 cups)
    10-oz. pkg. quick-thaw frozen raspberries in syrup
    2 tablespoons apple cider
    1 cup sugar
    2 tablespoons quick-cooking tapioca
    1 tablespoon unsalted butter

    Prepare crust. For filling, combine apples and raspberries in large
    saucepan or Dutch oven. Bring to boil over medium heat; add cider.
    Remove from heat; stir in sugar, tapioca and butter until butter
    melts. Arrange jelly-roll pan on center rack of oven. Heat oven to
    4250. On lightly floured surface, roll larger pastry disk into a
    12-inch circle. Fit into a 9-inch pie plate; trim overhang to 1
    inch. Spoon filling into pastry shell. Roll remaining pastry into
    a 9-inch circle. With fluted pastry cutter, cut pastry into
    1/2-inch-wide strips. Arrange strips on a lattice pattern on top
    of filling; flute edge. Place pie on jelly-roll pan in oven. Bake
    for 40 minutes. Cover edges of pastry loosely with foil and bake
    15 minutes more until filling is bubbly in center.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |