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APPLE-RASPBERRY CRUMB PIE

Serves 8.

1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
6 tablespoons butter or margarine
1/2 cup chopped walnuts or pecans
4-5 cups peeled and sliced
OHIO apples, such as Jonathan, Melrose, Fuji or Paula Red
1 1/2 cups fresh or frozen black raspberries
3/4 cup sugar
4 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1 9-inch prepared crust


Preheat oven to 350ºF.

For the topping, combine flour, brown sugar, cinnamon and lemon zest.
Add butter to make crumbly consistency.
Add chopped nuts and set mixture aside.

For the filling, combine fruit and sprinkle with sugar, flour, cinnamon and cloves. Place into pie shell. Cover with crumb topping.

Bake for one hour on a cookie sheet, until apples are tender.
 

Nutritional Information Per Serving:
Calories (kcal) 446.4; Total Fat (g) 19.7; Carbohydrate (g) 66.7; Protein (g) 3.9

Ohio Apple Marketing Program www.ohioapples.org
 

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