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Apple Raspberry Streusel Pie Recipe
|Pie crusts||15 Ounce (1 package, Pillsbury, All Ready)|
|Sliced peeled apples||5 Cup (80 tbs)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Frozen raspberries||10 Ounce, thawed, drained, reserving 1/2 cup liquid (1 package)|
|All purpose flour/Unbleached flour||3⁄4 Cup (12 tbs) (Pillsbury)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), softened|
Serving size: Complete recipe
Calories 4147 Calories from Fat 1648
% Daily Value*
Total Fat 184 g283%
Saturated Fat 57.7 g288.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2072.1 mg86.3%
Total Carbohydrates 624 g208.1%
Dietary Fiber 42.8 g171.1%
Sugars 229.1 g
Protein 30 g60.6%
Vitamin A 58% Vitamin C 53.7%
Calcium 24.6% Iron 62.6%
*Based on a 2000 Calorie diet
Heat oven to 375Â°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 375Â°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.