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Raspberry-Apple Crumb Pie

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.

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Prep Time 15 min
Total Time 1 hr 40 min
Servings 8

Ingredients

Pie

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)

Almond Crumb Topping

1/2: cup Gold Medal® all-purpose flour

1/4: cup sugar

1/4: cup butter or margarine

1/2: cup sliced almonds

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

Look for almond paste near the baking chocolate and nuts. Check the label to make sure it lists almonds as the first ingredient.

If pieces of the almond paste are sticking out, tuck them into the crumb topping so they don’t brown too quickly.

This luscious pie is terrific with a scoop of vanilla ice cream.

You can make the pie several hours before serving. To warm it up, microwave pieces on individual microwavable plates on High for about 10 seconds.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ),
Cholesterol: 15mg; 15%;
Sodium: 140mg; 140%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 6g 6% Sugars 44g 44% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 10%;

Exchanges:

2 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/2/2011 12:17:41 PM REPORT ABUSE maysville said:

Rating:

Fantastic pie! I get requests for the recipe every time I make it. Do remember to cover the crust after 30 minutes of baking or it will get too brown. I had never used almond paste prior to this recipe and was very pleasantly surprised. Delicious!

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