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APPLE GRAPE WITH RASPBERRY PIE

Ingredients

  1. Crust9-inch Classic CRISCO Double Crust Filling4 cups sliced, peeled Jonathan apples (about 1-1/3 pounds or 4 medium)
  2. 2 cups seedless red grapes
  3. 1/2 cup SMUCKER'S Raspberry Preserves
  4. 1/2 cup firmly packed brown sugar
  5. 2 tablespoons quick-cooking tapioca
  6. 2 tablespoons all-purpose flour
  7. 1 tablespoon grated orange peel
  8. 1/2 teaspoon allspice
  9. 1/4 teaspoon cinnamon
  10. 1/8 teaspoon salt
  11. 2 tablespoons butter or margarine Topping (optional)Granulated sugar

Directions

  1. For crust, prepare (see Classic Crisco Pie Crust recipe)
  2. Roll and press bottom crust into 9-inch pie plate
  3. Do not bake
  4. Heat oven to 400F.For filling, combine apples, grapes, raspberry preserves and brown sugar in large bowl
  5. Combine tapioca and flour in small bowl
  6. Sprinkle over fruit mixture
  7. Add orange peel, allspice, cinnamon and salt
  8. Toss to coat
  9. Let stand 15 minutes
  10. Spoon into unbaked pie crust
  11. Dot with butter
  12. Moisten pastry edge with water.Roll top crust same as bottom
  13. Lift onto filled pie
  14. Trim 1/2 inch beyond edge of pie plate
  15. Fold top edge under bottom crust
  16. Flute
  17. Cut slits in top crust to allow steam to escape.For topping, sprinkle with granulated sugar, if desired.Bake at 400F for 45 to 55 minutes or until filling in center is bubbly and crust is golden brown.Serve barely warm or at room temperature.

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