Raspberry-Apple Crumb Pie

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.

Prep Time

15

Minutes

Total Time

1:40

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
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.
Serve-With
This luscious pie is terrific with a scoop of vanilla ice cream.
Do-Ahead
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 2g),
  • Cholesterol 15mg;
  • Sodium 140mg;
  • Total Carbohydrate 65g
    • (Dietary Fiber 6g,
    • Sugars 44g),
  • Protein 5g;
Percent Daily Value*:
    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:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.