——————————PATTI – VDRJ67A—————————— Pastry for 9″ two crust pie 4 c Apples: peel, sliced
2 c Seedless red grapes
1/2 c Brown sugar; packed
1/2 c Raspberry preserves
2 tb Quick cook tapioca
1 tb Grated orange peel
1/2 ts Nutmeg
1/4 ts Cinnamon
1 ds Salt
2 tb Margarine or butter
Heat oven to 400~. Prepare pie crust. In large bowl, combine all ingredients, except margarine; toss lightly. Spoon apple mixture into pastry lined pie plate; dot with margarine. Top with remaining pastry; fold top of pastry under bottom pastry. Flute edge; cut slits in several places. Bake at 400~ for 45-55 minutes or until apples are tender and crust is golden. Place pan on foil or cookie sheet during baking to guard against spilling. TIP: Cover edge of crust with foil during last 10-15 minutes of baking to prevent excessive browning. —–