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      RECIPE TITLE "Apple Raspberry Pie with Chantilly Cream Recipe"
    Source: Crisco®,
    Courtesy of: Cooking.com

    yields Makes one 10-inch pietime--- difficultyeasy

      RECIPE INGREDIENTS

    For the Crust:
    2/3 cup Crisco Butter Flavor All-Vegetable Shortening
    1 2/3 cups flour
    2/3 cup sugar
    1/2 cup finely ground almonds

    For the Filling:
    1/2 cup sugar
    1 1/2 tablespoons cornstarch
    1 tablespoon grated orange peel
    3/4 teaspoon cinnamon
    3 large Granny Smith apples, peeled, cored and thinly sliced
    3/4 cup fresh raspberries
    1/2 cup Smucker’s Seedless Red Raspberry Jam
    1 tablespoon Crisco Butter-Flavor Shortening

    For the Topping:
    3 tablespoons Crisco Butter-Flavor All-Vegetable Shortening
    1/2 cup flour
    1/3 cup sliced almonds
    1/4 cup light brown sugar
    1/2 teaspoon cinnamon

    For the Chantilly Cream:
    1/2 cup heavy cream
    2 tablespoons powdered sugar
    1/8 teaspoon cinnamon

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      RECIPE METHOD

    FOR THE CRUST:
    Preheat oven to 400 degrees F. In a large mixing bowl, using a pastry blender or two knives, blend all crust ingredients until mixture resembles coarse crumbs. With clean fingers dipped in flour, press mixture into bottom and up sides of a 10-inch tart pan with removable bottom.

    FOR THE FILLING:
    In a large mixing bowl, using a wooden spoon, stir together sugar, cornstarch, orange peel and cinnamon until mixed. Add apple slices and toss to coat. Gently stir in raspberries

    TO ASSEMBLE THE PIE:
    Using a rubber spatula, spread Smucker’s jam over crust, then top with apple mixture, and dot with Crisco. Bake pie 30 minutes.

    FOR THE TOPPING:
    While baking, prepare topping. In a small bowl, using a fork, mix all topping ingredients together until crumbly. Sprinkle topping over apple filling; bake pie an additional 15 minutes. Cool pie on a cooling rack.

    FOR THE CHANTILLY CREAM:
    While pie is cooling, prepare Chantilly Cream. In a medium mixing bowl, using an electric mixer, whip all cream ingredients together until thick. Serve pie warm or at room temperature, with the Chantilly Cream.

    Recipe reprinted by permission of Crisco®. All rights reserved.


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