Recipe - Raspberry Apple Pie

9 Inch pie crust; double crust
Three fourths cup Sugar (up to 1)
3 tablespoon Tapioca; quick
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
3 tablespoon Melted butter or margarine
3 cup Apples; peeled, cut or sliced up
3 cup Raspberries;
fresh or frozen, unsweeten

Prepare pastry for 2 crust 9' pie. In mixing bowl, combine sugar, tapioca,
cinnamon, nutmeg and margarine. Add fruit. Toss to coat. Let stand for
1520 minutes. Turn filling into pastry lined pie pan. Top with second
crust. Cut slits in top. Seal. Flute edges. Cover edges with foil. Bake at
375 F. for 20 minutes. Remove foil. Bake for 2030 minutes more. Cool on
rack.

NOTES : Cut ingredients to 2/3 of recipe for 8" pie. MC formatting and
posting on Kitmailbox Sept.2,'97 by bobbi744@sojourn.com

Recipe by: Unknown Posted to KitMailbox Digest by Roberta Banghart
bobbi744@sojourn.com on Sep 02, 1997