Apple Raspberry Streusel Pie
|Pie crusts||15 Ounce (1 package, Pillsbury, All Ready)|
|Sliced peeled apples||5 Cup (80 tbs)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Frozen raspberries||10 Ounce, thawed, drained, reserving 1/2 cup liquid (1 package)|
|All purpose flour/Unbleached flour||3⁄4 Cup (12 tbs) (Pillsbury)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), softened|
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 375Â°F.
Place apples in medium bowl; sprinkle with lemon juice.
Toss; set aside.
In large saucepan, combine sugar, cornstarch and 1/2 teaspoon cinnamon.
Stir in raspberry liquid.
Cook over medium heat until mixture thickens, stirring constantly.
Remove from heat; fold in drained raspberries and apples.
Pour mixture into pie crust-lined pan.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture.
Bake at 375Â°F for 40 to 50 minutes or until crust is golden brown.
Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.