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Apple-Raspberry Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
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Raspberries and grated orange peel add a fresh twist to apple pie!

Apple-Raspberry Pie

  • Prep Time 25 min
  • Total 2 hr 20 min
  • Ingredients 8
  • Servings 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • Step 
    2
    In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
  • Step 
    3
    Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
  • Step 
    4
    Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.

Nutrition

490 Calories
18g Total Fat
2g Protein
78g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
360mg
15%
Potassium
125mg
4%
Total Carbohydrate
78g
26%
Dietary Fiber
3g
12%
Sugars
36g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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