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Ingredients
- 10 ounce Frzn raspberries
- 32 ounce Apricot halves
- 1/4 c. Flour
- 3/4 c. Sugar
- 1/8 tsp Salt
- 2 Tbsp. Butter
- 1/2 tsp Almond extract
- 2 x Crust pastry
Directions
- Defrost, drain raspberries and save 1/2 c. juice. Place liquid removed 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 min - watch carefully.
- You may substitute 2 1/2 c. fresh blackberries and 5 fresh peaches for raspberries and apricots. Increase sugar to 1 c..
- Serves 6-8.JM.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1339g | |
| Calories 1601 | |
| Calories from Fat 236 | 15% |
| Total Fat 27.09g | 34% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 466mg | 19% |
| Potassium 2555mg | 73% |
| Total Carbs 342.08g | 91% |
| Dietary Fiber 30.2g | 101% |
| Sugars 289.88g | 193% |
| Protein 17.27g | 28% |
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