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Recipe Name: Apple-raspberry Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Light and flaky low-fat pie
crust recipes see
5 Cup(s) Peeled, cored thinly sliced
tart apples
1 Cup(s) Fresh or frozen unsweetened
1 1/4 Cup(s) Granulated sugar, or to
1 Tablespoon(s) Arrowroot powder or
1 Tablespoon(s) Lemon Juice
Preheat oven to 400 degrees. Roll out half the dough and place in
9-inch pie pan. Roll remaining dough into 11-inch circle and set
aside. Combine apples, raspberries, sugar, arrowroot and lemon juice
in large bowl; toss well. Pile into prepared crust. Top with remaining
circle of crust. Pinch edges to seal; trim excess. Pierce upper crust
with fork. Bake for 10 minutes. Reduce heat to 350 degrees; bake 45
minutes to 1 hour or until done. Let cool before slicing. Yield: 8 to
10 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By
Mary Carroll Formatted for MasterCook by Susan Wolfe - Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 179
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 23.9mg
Potassium: 169.8mg
Carbohydrates: 43.6g
Fiber: 3.7g
Sugar: 32.8g
Protein: 2.3g

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