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Dutch Apple Berry Pie

Dutch Apple Berry Pie

lindze merritt

lindze merritt

I made this recipe up when I was 13, and I've been perfecting it ever since. The pie uses plenty of fresh raspberries and blueberries, and is baked with a crumb topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix apples, raspberries and blueberries; pour into pie shell.
  3. In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit.
  4. Bake for 30 minutes, or until topping is brown.
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Reviews

MARLOE
16

MARLOE

12/5/2003

Very tasty! But only 2 cups of apples didn't fill my pie plate very well. Even a regular plate maybe needs more fruit. I'll definitely do this one again! Thanx Lindze!

T. Hicks
15

T. Hicks

10/16/2006

I added an extra cup of apples. I also added crushed up "Good Friends" Kashi cereal, and oats to the crumb topping. Delicious! I will definately bake again!

acegbert
12

acegbert

11/23/2009

This combination is so great! I took this to a "pie night" and everyone loved it. That being said I did change alot of this recipe to make it work. I doubled the fruit, I added 1 Tab of cornstarch (which was not enough- it was still pretty runny), and I cooked it at 375 for about 55 minutes.

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