Apple Grape Raspberry Pie

Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: 8 Servings

Ingredients:

CRUST
1 9-inch Crisco Pastry for Double-Crust Pie

FILLING
4 cups peeled, sliced Jonathan apples (about 1-1/3 pounds or 4 medium)
2 cups seedless red grapes
1/2 cup Smucker's® Red Raspberry Preserves
1/2 cup firmly packed light brown sugar
2 tbsps. quick-cooking tapioca
2 tbsps. Pillsbury BEST® All Purpose Flour
1 tbsp. grated orange peel
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1/8 tsp. salt
2 tbsps. butter or margarine

TOPPING
Granulated sugar (optional)

Preparation Directions:

1. For crust: Prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 400°F.

2. For filling: Combine apples, grapes, raspberry preserves and brown sugar in large bowl. Combine tapioca and flour in small bowl. Sprinkle over fruit mixture. Add orange peel, allspice, cinnamon and salt. Toss to coat. Let stand 15 minutes. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.

3. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

4. For topping: Sprinkle with granulated sugar, if desired.

5. Bake at 400°F for 45 to 55 minutes or until filling in center is bubbly and crust is golden brown.

6. Serve barely warm or at room temperature.