FOR REGULAR PIE
3/4 c Sugar
3 tb All-purpose flour
1/4 ts Cinnamon
1/4 ts Nutmeg
2 1/2 c Peeled & thinly sliced
-apples
1 c Frozen unsweetened peaches;
-thawed and drained
3/4 c Frozen unsweetened
-raspberries thawed and
-drained
1 Pet-Ritz pie crust shell
-FOR DEEP DISH PIE-
1 c Sugar
1/4 c All-purpose flour
1/4 ts Cinnamon
1/4 ts Nutmeg
3 1/2 c Peeled & thinly sliced
-apples
1 c Frozen unsweetened peaches;
-thawed and drained
1 c Frozen unsweetened
-raspberries thawed and
-TOPPING FOR EITHER PIE-
-drained
1/2 c All-purpose flour
1/2 c Chopped pecans
1/4 ts Cinnamon
3 tb Sugar
1/4 c Butter; softened
La Creme whipped topping
1. Preheat oven and baking sheet to 425 degrees.
2. In a large bowl, combine sugar, flour, cinnamon and nutmeg. Remove 1/4
cup of mixture; set aside. Add apples and peaches to mixture in bowl; toss
lightly.
3. In a separate bowl, toss raspberries and reserved sugar mixture. Add
raspberries to apples and peaches; toss lightly. Pour into pie crust and
bake on preheated baking sheet for 20 minutes.
4. For topping: In a small bowl, combine flour, pecans, cinnamon, sugar and
butter until crumble; sprinkle over pie and continue baking until apples
are tender, about 20-30 minutes. Wrap pie edges with foil to prevent excess
browning.
5. Cool; top each piece with whipped topping. Makes 8 servings for
deep-dish, 6 for regular. Estimated preparation time: 30 minutes Baking
time: 40 minutes Cooling time: 1 hour
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings