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Apple crisp
Apple raspberry torte
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Apple and Raspberry Torte


  • 1 pastry pie shell
  • 1 1/2 cups of apple, peeled and cubed
  • 2 cups of raspberry
  • 1/4 cup of brown sugar
  • 2 tbsp of lemon juice
  • 1/2 cup of crushed walnut
  • 1 egg yolk, beaten


  1. Preheat oven to 350 degrees F.
  2. Lay the pastry down on a flat surface.
  3. Sprinkle the crush walnuts in the center.
  4. Add the apples, raspberries and sprinkle them with the sugar and lemon.
  5. Close the pastry up like a package and place it on a baking sheet.
  6. Brush the pastry with the egg yolk.
  7. Bake the torte in a 300 oven for 30 minutes.

Serves: 6 persons




Sticky Nutty Apples


  • 4 large Granny Smith apples
  • ½ c. chopped pecans
  • ½ c. firmly packed dark brown sugar
  • ¼ tsp. salt
  • ¼ c. half-and-half


  1. Preheat oven to 375 degrees F.
  2. Core apples, cutting to bottom ends, but not through bottom ends; arrange in lightly greased 9-in. square baking dish.
  3. Stir together pecans and next 3 ingredients; spoon into apples.
  4. Bake covered for 45 minutes at 375 degrees F.
  5. Uncover and bake an additional 15 minutes.
  6. Serve warm.

Serves 4 persons




Fruit crisp


  • 2 cans pie filling (cherry, apple or blueberry)
  • 1 white or yellow cake mix
  • 3/4 c. melted margarine
  • Chopped nuts (optional)


  1. Preheat oven to 350 degrees F.
  2. Pour pie filling in loaf cake pan.
  3. Sprinkle dry cake mix over the top.
  4. Pour melted butter over.
  5. Add nuts and bake 45 minutes at 350 degrees.


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