Recipe - Apple Pie And More

FOR REGULAR PIE
Three fourths cup Sugar
3 tablespoon Allpurpose flour
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
2 One half cup Peeled & thinly cut or sliced up
apples
1 cup Frozen unsweetened peaches;
thawed and drained
Three fourths cup Frozen unsweetened
raspberries thawed and
drained
1 PetRitz pie crust shell

FOR DEEP DISH PIE
1 cup Sugar
One fourth cup Allpurpose flour
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
3 One half cup Peeled & thinly cut or sliced up
apples
1 cup Frozen unsweetened peaches;
thawed and drained
1 cup Frozen unsweetened
raspberries thawed and

TOPPING FOR EITHER PIE
drained
One half cup Allpurpose flour
One half cup Chopped pecans
One fourth teaspoon Cinnamon
3 tablespoon Sugar
One fourth cup Butter; softened
La Creme whipped topping

1. Preheat oven and baking sheet to 425 degrees.

2. In a large bowl, combine sugar, flour, cinnamon and nutmeg. Remove 1/4
cup of mixture; set aside. Add apples and peaches to mixture in bowl; toss
lightly.

3. In a separate bowl, toss raspberries and reserved sugar mixture. Add
raspberries to apples and peaches; toss lightly. Pour into pie crust and
bake on preheated baking sheet for 20 minutes.

4. For topping: In a small bowl, combine flour, pecans, cinnamon, sugar and
butter until crumble; sprinkle over pie and continue baking until apples
are tender, about 2030 minutes. Wrap pie edges with foil to prevent excess
browning.

5. Cool; top each piece with whipped topping. Makes 8 servings for
deepdish, 6 for regular. Estimated preparation time: 30 minutes Baking
time: 40 minutes Cooling time: 1 hour

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.