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
Preparation
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.
