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

    yields Makes one 10-inch pietime--- difficultyeasy


    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

    Pfaltzgraff 2-pc. Perfect PieNew Perfect Pie Plate Set, Gold
    Pfaltzgraff 2-pc. Perfect PieNew Perfect Pie Plate Set, Gold Use this next time you need to mix up a magical pie for your family. Your pie will bake evenly thanks to the unglazed bottom of the pie plate, and it won't overflow because the Pie Bird will allow excess moisture to escape. Gold-9" Dia. w/bird

    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.

    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

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

    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.

    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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