| APPLE RASPBERRY MERINGUE PIE |
|
|
|
One 9-inch pieCrisco pastry for a double-crust pie 1 can (20 ounces) apple pie filling 1/2 cup SMUCKER'S Raspberry Preserves Meringue: 2 egg whites 1/4 cup sugar Line a 9-inch pie plate with pastry; bake and cool. Preheat oven to 350ºF. Heat apple pie filling in a heavy saucepan over medium heat, stirring occasionally, until filling comes to boiling. Remove from heat. Spread raspberry preserves over bottom of the baked pie shell. Spoon hot apple filling over preserves. For Meringue, heat egg whites until frothy. Gradually add sugar, beating well after each addition; continue beating until stiff peaks are formed. Spread over filling being sure to seal meringue to edge of pie shell. Bake at 350ºF for 15 to 18 minutes or until golden brown. Cool on a rack. |
