RASPBERRY-APPLE CRUMB PIE

Raspberry-Apple Crumb Pie image

Go straight for the sweet tooth with this raspberry and apple crumb pie, with a secret layer of almond paste. Serve with a scoop of vanilla ice cream.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 refrigerated pie crust
3 cups thinly sliced peeled cooking apples (3 medium)
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
2 cups frozen raspberries (from 1-lb bag), thawed
1/2 cup cubed or crumbled pure almond paste (from 7- or 8-oz package)
1/2 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine
1/2 cup sliced almonds

Steps:

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 15 mg, Fat 3, Fiber 6 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 44 g, TransFat 2 g