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    Raspberry Apple Pie

    Source of Recipe


    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.




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