Raspberry-Apricot Pie

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90 min. Prep: 30 min. Cook: 60 min.
643 calories/serving (approx.)
suggest servings

Ingredients

10ounces raspberries frozen
32ounces apricots halves
1/4cup flour, all-purpose
3/4cup sugar
1/8teaspoon salt
2tablespoons butter
1/2teaspoon almond extract
2each pie shell (9 inch)

Directions

Defrost, drain raspberries and save 1/2 cup juice.

Place drained apricots in pie crust.

Spoon raspberries over apricots and pour juice over the top.

Mix sugar, flour, and salt together and sprinkle over berries.

Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar.

Bake at 400 degrees for 50-60 minutes - watch carefully.

You may substitute 2 1/2 cup fresh blackberries and 5 fresh peaches for raspberries and apricots.

Increase sugar to 1 cup.

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