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Raspberry-Apricot Pie

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Submitted by keepsweetmothe

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

10 289
OUNCES ML/G RASPBERRIES
frozen
32 924.8
OUNCES ML/G APRICOTS
halves
¼ 59
¾ 177
CUP ML SUGAR
0.6
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML BUTTER
½ 2.5
TEASPOON ML ALMOND EXTRACT *
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 643 38% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 524mg 22%
Total Carbohydrate 32g 32%
Dietary Fiber 6g 26%
Sugars g
Protein 13g
Vitamin A 65% Vitamin C 43%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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