July 17, 2009

Raspberry Peach Crumble Pie

1 9-inch unbaked pie shell
2 c. frozen raspberries
2 c. peeled, sliced fresh peaches (or thawed frozen ones)
1 tbsp. fresh lemon juice
3/4 c. sugar (use 1 c. if you use fresh raspberries)
pinch of salt
1/2 tsp. cinnamon
3 tbsp. quick-cooking tapioca
2 tbsp. butter, softened

Crumble topping
1/2 c. sugar
1/2 c. butter, softened
3/4 c. flour

Preheat oven to 450 degrees. Combine fruits in bowl and sprinkle with lemon juice. In small bowl, combine sugar, salt, cinnamon and tapioca. Sprinkle over fruit and gently stir. Spoon into crust and dot with butter. In Bosch, mix together crumble topping until sandy crumbs form. Sprinkle crumble topping on top of fruit. Bake for 10 minutes, then reduce heat to 350 degrees and bake about 45 minutes more, until topping is golden brown. Bake on a cookie sheet, because the filling will ooze and bubble over! Allow it a couple hours at least to set up or it will be a mess! I LOVE THIS PIE!

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