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Raspberries and grated orange peel add a fresh twist to apple pie!

Prep Time: 25 Min

Total Time: 2 Hr 20 Min

Makes: 6 servings

Recipe
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Reviews (2)
RECIPE TOOLBOX

INGREDIENTS

1
 box Pillsbury® refrigerated pie crusts, softened as directed on box
5
 cups sliced peeled cooking or baking apples (3 large)
3/4
 cup granulated sugar
1/4
 cup cornstarch
1
 teaspoon grated orange peel
1
 container (6 oz) fresh raspberries (about 1 cup)
1
 tablespoon cold butter or margarine, cut into small pieces
1
 teaspoon granulated sugar

DIRECTIONS

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. 2 In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute. 3 Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning. 4 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.
Frozen unsweetened raspberries can be substituted for the fresh. Do not thaw first. Bake at 375°F for 65 to 75 minutes.
Tart apples, such as Granny Smith or Haralson, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 360mg;
  • Total Carbohydrate 78g
    • (Dietary Fiber 3g,
    • Sugars 36g),
  • Protein 2g;
Percent Daily Value*:
  • Vitamin A 2.00%;
  • Vitamin C 10.00%;
  • Calcium 0.00%;
  • Iron 0.00%;
Exchanges:
  • 1 1/2 Starch;
  • 1 Fruit;
  • 2 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 3 1/2 Fat;
Carbohydrate Choices:
  • 5;
*Percent Daily Values are based on a 2,000 calorie diet.

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