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APPLE-RASPBERRY CRUMB PIE

(Serves 8)

This is a great quick and easy treat for the fall season.  It uses up those apples you have been picking and combines the tantalizing tastes of raspberries and almonds.  A definite winner! 

 Crust

• 1 Pillsbury refrigerated pie crust, softened as directed on box

 Filling

• 3 cups thinly sliced peeled cooking apples (3 medium)
• ½ cup sugar
• 2 tablespoons flour
• ½ teaspoon ground cinnamon
• 2 cups fresh or frozen (thawed and drained) raspberries (I used 2 containers of fresh raspberries.)
• ½ cup cubed or crumbled pure almond paste (from a 7- or 8-ounce package.  You can find this is the baking aisle.)

 Topping

• ½ cup flour
• ¼ sugar
• ¼ cup softened butter or margarine
• ½ cup slivered almonds

1. Heat oven to 350 degrees.  Place pie crust in a 9-inch glass pie plate as directed on box for one-crust filled pie.
2. In a large bowl, stir together apples, ½ cup sugar, 2 tablespoons flour, and cinnamon.  Spoon into crust-lined pie plate.  Sprinkle with raspberries.  Sprinkle almond paste over raspberries.
3. In medium bowl, mix ½ cup flour and ¼ cup sugar.  Cut in butter, using a pastry blender until particles are size of small peas.  Stir in almonds.  Sprinkle evenly over almond paste.
4. Bake about 1 hour and 15 minutes, covering edge of crust with
   foil after about 30 minutes, until apples are tender and center
    and topping are golden brown.   Serve warm or cold.