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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple-Raspberry Crumb Pie Recipe

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This recipe for Apple-Raspberry Crumb Pie is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 refrigerated pie crust
4 generous cups peeled, sliced cooking apples
1/2 c. sugar
2 T. flour
1/2 t. ground cinnamon
1 generous cup frozen raspberries, thawed
1/2 c. crumbled pure almond paste
Crumb Topping:
1/2 c. flour
1/4 c. sugar
1/4 c. butter or margarine
1/2 c. sliced almonds
Directions:
Directions:
Heat oven to 350º. Place pie crust in a 9-inch pie plate. In a large bowl, stir together apples, 1/2 c. sugar, 2 T. flour and cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries. In a medium bowl, mix 1/2 c. flour and 1/4 c. sugar. Cut in butter using pastry blender or crisscrossing 2 knives until particles are the size of peas. Stir in almonds. Sprinkle evenly over almond paste. Bake 1 hour to 1 hour and 20 minutes, covering edge with foil after 30 minutes, until apples are tender in the center and surface is golden brown.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I usually double the topping because that is my favorite part!

 

 

 

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