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| Raspberry-Apricot Pie presented by Parish Patch Farm & Inn | Email this page to a Friend |
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Ingredients:
10 oz frozen raspberries 32 oz apricot halves 1/4 cup flour 3/4 cup sugar 1/8 tsp salt 2 Tbsps butter 1/2 tsp almond extract 2 crust pastry Defrost, drain raspberries and save 1/2 cup juice. Place drained apricots in pie crust. Spoon raspberries over apricots and pour juice over the top. Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 minutes - watch carefully. You may substitute 2 1/2 cup fresh blackberries and 5 fresh peaches for raspberries and apricots. Increase sugar to 1 cup. Serves 6-8.
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Parish Patch Farm & Inn
Normandy, Tennessee (between Nashville, Huntsville and Chattanooga) Peaceful Privacy of a Country Estate - Romantic Get Away, Wedding Chapel, or Corporate Retreat |
 Click here for pictures and information about the inn. |
| More Parish Patch Farm & Inn Recipes: Kitty's Pumpkin Pie | Baked Trout | Sauteed Frog Legs | |
Pies and Cobblers