Cookie
Administrator
Preheat oven to 450F
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
1/3 cup pre-sifted Monarch soft wheat flour
1/2 cup granulated sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 (15oz) pkg. frozen raspberries
3/4 cup raspberry liquid
2 cups sliced apples
2 tbsp. butter or margarine
One 9" pie
In a saucepan, combine flour, sugar, salt and nutmeg.
Thaw and drain raspberries.
Measure juice and add water to make 3/4 cup liquid.
Gradually add raspberry liquid to flour mixture.
Cook over medium heat, stirring constantly, until thickened.
Combine with drained raspberries and sliced apples.
Turn into pastry lined pie plate.
Dot with butter.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking until fruit is tender, 40 to 45 minutes longer.
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
1/3 cup pre-sifted Monarch soft wheat flour
1/2 cup granulated sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 (15oz) pkg. frozen raspberries
3/4 cup raspberry liquid
2 cups sliced apples
2 tbsp. butter or margarine
One 9" pie
In a saucepan, combine flour, sugar, salt and nutmeg.
Thaw and drain raspberries.
Measure juice and add water to make 3/4 cup liquid.
Gradually add raspberry liquid to flour mixture.
Cook over medium heat, stirring constantly, until thickened.
Combine with drained raspberries and sliced apples.
Turn into pastry lined pie plate.
Dot with butter.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking until fruit is tender, 40 to 45 minutes longer.