Apple Raspberry Streusel Pie Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Pie crusts15 Ounce (1 package, Pillsbury, All Ready)
 Sliced peeled apples5 Cup (80 tbs)
 Lemon juice1 Tablespoon
 Sugar1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon
 Cinnamon1⁄2 Teaspoon
 Frozen raspberries10 Ounce, thawed, drained, reserving 1/2 cup liquid (1 package)
 All purpose flour/Unbleached flour3⁄4 Cup (12 tbs) (Pillsbury)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Margarine/Butter1⁄3 Cup (5.33 tbs), softened

Nutrition Facts

Serving size: Complete recipe

Calories 4141 Calories from Fat 1648

% Daily Value*

Total Fat 184 g283%

Saturated Fat 57.7 g288.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2071.8 mg86.3%

Total Carbohydrates 622 g207.4%

Dietary Fiber 41.4 g165.8%

Sugars 229 g

Protein 30 g60.4%

Vitamin A 57.8% Vitamin C 53.6%

Calcium 22.1% Iron 61.4%

*Based on a 2000 Calorie diet

Directions

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 375°F.
Place apples in medium bowl; sprinkle with lemon juice.
Toss; set aside.
In large saucepan, combine sugar, cornstarch and 1/2 teaspoon 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 to 50 minutes or until crust is golden brown.
Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Cool.
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