Apple Raspberry Streusel Pie

This Apple Raspberry Streusel Pie has two of my favorite fruits in it.  I made this pie for my husband Mike, for our 2^nd anniversary.

Apple Raspberry Streusel Pie Recipe

Apple Raspberry Streusel Pie

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

FILLING:   5 cups sliced, peeled apples

1 Tbsp. lemon juice

¼ cup sugar

2 Tbsp. cornstarch

½ tsp. cinnamon

10 oz. package frozen raspberries, thawed, drained, reserving ½ cup liquid

Topping:   ¾ cup flour

½ cup firmly packed brown sugar

½ tsp. cinnamon

1/3 cup margarine, softened

Prepare pie crust according to package directions for filled one crust pie using 9 inch pie pan.  (Refrigerate remaining crust for later use.)  Heat oven to 375 F.  In large bowl, sprinkle lemon juice over sliced apples; set aside.

In small saucepan, combine sugar, cornstarch and ½ teaspoon cinnamon.  Stir in raspberry liquid.  Cook over medium heat until mixture thickens, stirring constantly.  Remove from heat.  Fold cooked mixture and raspberries into apples.  Pour mixture into pie crust-lined pan.

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.  Cool.   8 servings

Tip:  Cover edge of pie crust with strip of foil during last 15 minutes of baking to prevent excessive browning.

(Recipe for the Apple Raspberry Streusel Pie recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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