Raspberry Apple Crumb Pie
My husband requested this pie for his birthday and I found this recipe at Betty Crocker. I thought it turned out very well, especially the crust, but I was not too fond of the almond paste. It made the pie too sweet for me, so I think next time I make it, I will skip that part and instead throw in more raspberries!
You will need:
Pie crust recipe, Pate Brisee, found here
3cups thinly sliced peeled cooking apples (3 medium)
½ cup sugar
2 tablespoons Gold Medal all-purpose flour
½ teaspoon ground cinnamon
2 cups frozen raspberries (from 1-lb bag), thawed
½ cup cubed or crumbled pure almond paste (from 7- or 8-oz package) Almond Crumb Topping
½ cup Gold Medal all-purpose flour
¼ cup sugar
¼ cup butter or margarine
½ cup sliced almonds
I made the Pate Brisee pie crust recipe first, I froze one of the discs and then did this below.
Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate for one-crust filled pie.
In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon.
Spoon into crust-lined pie plate.
Sprinkle with raspberries.
Sprinkle almond paste over raspberries.
In medium bowl, mix 1/2 cup flour and 1/4 cup sugar.
Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
Stir in almonds. Sprinkle evenly over almond paste.
Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown.
Serve warm or cooled.
Source: Betty Crocker