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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 130 (14%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 302.6mg||10 %|
|Potassium 71mg||2 %|
|Total Carbohydrate 210.1g||62 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 208.3g|
|Protein 2.9g||4 %|
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Calories per serving: 952
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