Raspberry-Apricot Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
raspberries
frozen |
|
| 32 | ounces |
apricots
halves |
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
raspberries
frozen |
|
| 924.8 | ml/g |
apricots
halves |
|
| 59 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
almond extract
|
*
|
| 2 | each |
pie shell (9 inch)
|
|
Directions
Defrost, drain raspberries and save ½ 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℉ (200℃) for 50 to 60 minutes - watch carefully.
You may substitute 2½ cup fresh blackberries and 5 fresh peaches for raspberries and apricots.
Increase sugar to 1 cup.
