Apple Raspberry Pie with Cinnamon Chantilly Cream

Prep Time: 30 minutes
Bake Time: 45 minutes
Yield: 8 servings

Ingredients:

CRUST
2/3 cup Crisco® Butter Shortening
OR 2/3 stick Crisco® Butter Shortening Sticks
1 2/3 cups Pillsbury BEST® All Purpose Flour
2/3 cup sugar
1/2 cup finely ground almonds

FILLING
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon grated orange peel
3/4 teaspoon ground cinnamon
3 large Granny Smith apples, peeled, cored, and thinly sliced
3/4 cup fresh raspberries
1/2 cup Smucker's® Seedless Red Raspberry Jam
1 tablespoon Crisco® Butter Shortening

FOR THE TOPPING
3 tablespoons Crisco® Butter Shortening
1/2 cup Pillsbury BEST® All Purpose Flour
1/3 cup sliced almonds
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon

FOR THE CHANTILLY CREAM
1/2 cup heavy cream
2 tablespoons powdered sugar
1/8 teaspoon ground cinnamon

Preparation Directions:

1. Make the crust:
Heat oven to 400°F.

In a large mixing bowl, using a pastry blender or two knives, blend all crust ingredients until mixture resembles coarse crumbs. With clean fingers dipped in flour, press mixture into bottom and up sides of a 10-inch tart pan with removable bottom.

2. Make the filling:
In a large mixing bowl, using a wooden spoon, stir together sugar, cornstarch, orange peel, and cinnamon until mixed. Add apple slices and toss to coat. Gently stir in raspberries.

3. Assemble the pie:
Using a rubber spatula, spread jam over crust, then top with apple mixture and dot with all-vegetable shortening. Bake pie 30 minutes. While baking, prepare topping. In a small bowl, using a fork, mix all topping ingredients together until crumbly. Sprinkle topping over apple filling; bake pie an additional 15 minutes. Cool pie on a cooling rack.

While pie is cooling, prepare Chantilly Cream: In a medium mixing bowl, using an electric mixer, whip all cream ingredients together until thick. Serve pie warm or at room temperature, with the Chantilly Cream.