Apple Raspberry Crumb Pie

 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

To make:

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