Title: Apple pie and more
 Categories: Pie
      Yield: 6 Servings
 
MMMMM----------------------FOR REGULAR PIE---------------------------
    3/4 c  Sugar
      3 tb All-purpose flour
    1/4 ts Cinnamon
    1/4 ts Nutmeg
  2 1/2 c  Peeled & thinly sliced
           -apples
      1 c  Frozen unsweetened peaches;
           -thawed and drained
    3/4 c  Frozen unsweetened
           -raspberries thawed and
           -drained
      1    Pet-Ritz pie crust shell

MMMMM---------------------FOR DEEP DISH PIE--------------------------
      1 c  Sugar
    1/4 c  All-purpose flour
    1/4 ts Cinnamon
    1/4 ts Nutmeg
  3 1/2 c  Peeled & thinly sliced
           -apples
      1 c  Frozen unsweetened peaches;
           -thawed and drained
      1 c  Frozen unsweetened
           -raspberries thawed and

MMMMM-------------------TOPPING FOR EITHER PIE------------------------
           -drained
    1/2 c  All-purpose flour
    1/2 c  Chopped pecans
    1/4 ts Cinnamon
      3 tb Sugar
    1/4 c  Butter; softened
           La Creme whipped topping
 
  1. Preheat oven and baking sheet to 425 degrees.
  
  2. In a large bowl, combine sugar, flour, cinnamon and nutmeg. Remove
  1/4 cup of mixture; set aside. Add apples and peaches to mixture in
  bowl; toss lightly.
  
  3. In a separate bowl, toss raspberries and reserved sugar mixture.
  Add raspberries to apples and peaches; toss lightly. Pour into pie
  crust and bake on preheated baking sheet for 20 minutes.
  
  4. For topping: In a small bowl, combine flour, pecans, cinnamon,
  sugar and butter until crumble; sprinkle over pie and continue baking
  until apples are tender, about 20-30 minutes. Wrap pie edges with
  foil to prevent excess browning.
  
  5. Cool; top each piece with whipped topping. Makes 8 servings for
  deep-dish, 6 for regular. Estimated preparation time: 30 minutes
  Baking time: 40 minutes Cooling time: 1 hour
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded