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Raspberry-Apple Crumb Pie
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
Indulge in a decadent raspberry and apple pie with almond paste, paired perfectly with a scoop of vanilla ice cream.
Ingredients:
  • 1 refrigerated pie crust
  • 3 cups thinly sliced peeled cooking apples (3 medium)
  • 1/2 cup sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups frozen raspberries (from 1-lb bag), thawed
  • 1/2 cup cubed or crumbled pure almond paste (from 7- or 8-oz package)
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1/2 cup sliced almonds
Instructions:
  • Preheat oven to 350°F. Follow package instructions to place pie crust in a 9-inch glass pie plate. In a large bowl, mix together apples, 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Spread mixture into pie crust. Top with raspberries and sprinkle almond paste on top.
  • Combine 1/2 cup of flour and 1/4 cup of sugar in a medium bowl. Use a pastry blender or crisscrossing 2 knives to cut in butter until the mixture resembles small peas. Next, stir in the almonds and evenly sprinkle over the almond paste.
  • Bake for 1 to 1 hour 20 minutes, covering the crust edge with foil after 30 minutes, until the apples are tender in the center and the surface is golden brown. Serve warm or cooled.

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