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Suggest a better descriptionPreheat oven to 400 degrees. Roll out half the dough and place in 9-inch pie pan. Roll remaining dough into 11-inch circle and set aside. Combine apples, raspberries, sugar, arrowroot and lemon juice in large bowl; toss well. Pile into prepared crust. Top with remaining circle of crust. Pinch edges to seal; trim excess. Pierce upper crust with fork. Bake for 10 minutes. Reduce heat to 350 degrees; bake 45 minutes to 1 hour or until done. Let cool before slicing. Yield: 8 to 10 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 8 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 4.7mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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