Apple Raspberry Streusel Pie

Recipe Ingredients

1		Pillsbury already pie crust
		Filling
5 cups	1185ml	Sliced - peeled apples
1 tablespoon	15ml	Lemon juice
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Cornstarch
1/2 teaspoon	2.5ml	Cinnamon
1		Frozen raspberries - (10 oz)- thawed, drained, reserving - 1/2 cup liquid
		Topping
3/4 cup	46g / 1.6oz	Flour
1/2 cup	80g / 2.8oz	Brown sugar - firmly packed
1/2 teaspoon	2.5ml	Cinnamon
1/3 cup	65g / 2.3oz	Margarine or butter - softened

Recipe Instructions

Prepare pie crust according to package directions for filled one-crust pie, using 9-inch pie pan.(Refrigerate remaining crust for a later use.) Heat oven to 375F.

Place apples in medium bowl, sprinkle with lemon juice. Toss, set aside.  In large saucepan, combine sugar, cornstarch and cinnamon. Stir in raspberry liquid. Cook over medium heat until mixture thickens, stirring constantly.

Remove from heat; fold in drained raspberries and apples. Pour mixture into pie crust-lined pan.  Lightly spoon flour into measuring cup; level off.

In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture.  Bake at 375F for 40-50 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool.

Source:
classic Pillsbury cookbooks

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