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Recipe -- Apple-Raspberry Crumb Pie
FoodReference.com
Serves 8.
1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
6 tablespoons butter or margarine
1/2 cup chopped walnuts or pecans
4-5 cups peeled and sliced
OHIO apples, such as Jonathan, Melrose, Fuji or Paula Red
1 1/2 cups fresh or frozen black raspberries
3/4 cup sugar
4 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1 9-inch prepared crust
Preheat oven to 350 F.
For the topping, combine flour, brown sugar, cinnamon and lemon zest.
Add butter to make crumbly consistency.
Add chopped nuts and set mixture aside.
For the filling, combine fruit and sprinkle with sugar, flour, cinnamon and cloves. Place into pie shell. Cover with crumb topping.
Bake for one hour on a cookie sheet, until apples are tender.
Courtesy of FoodReference.com.
This news arrived on: 06/27/2008
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Posted Comments:
07-07-2008 01:01
Ann wrote:
Apples
You recipe sounds really yuummy and I will surely try it in the fall. Right now apples are cold storage and not at their best. I did want to mention that Pennylvania has just wonderful apples too!
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