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Raspberry  Pie

10 ounces frozen raspberries
32 ounces apricot halves
1/4 cup flour
3/4 cup sugar
1/8 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract
2 crust pastry

Defrost and 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 400F for 50 to 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. Serves 6 to 8.


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