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Categories:
sugar light brown sugar flour pumpkin pie spice granny smith apples dried apricot raisins flour brown sugar pumpkin pie spice butter
Viewed: 61 - Published at: 3 years agoIngredients
- 11 ounces pie crust mix
- 12 cup granulated sugar
- 12 cup light brown sugar, packed
- 14 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 3 lbs granny smith apples, peeled, cored, cut into 1 inch chunks
- 12 cup dried apricot, halved
- 13 cup raisins
- 2 cups all-purpose flour
- 23 cup packed light brown sugar
- 12 teaspoon pumpkin pie spice
- 23 cup butter or 23 cup margarine, melted
Method
- Pie: Line baking sheet with foil.
- Prepare crust according to package directions for 2 crusts.
- On lightly floured surface roll all of dough into 11 inch circle.
- Fit into 9 inch pie pan.
- Trim and flute edge; refrigerate.
- Place foil-lined baking sheet on rack in center of oven; preheat oven to 400 degrees F.
- In bowl combine sugars, flour and spice.
- Stir in apples, apricots and raisins; spoon into pie shell.
- Place pie shell on baking sheet in oven.
- Bake 15 minutes.
- Reduce oven heat to 350 degrees F and bake for 1 hour.
- Topping:
- Combine flour, sugar and spice.
- Stir in butter until crumbs form.
- Remove pie from oven; top with crumbs.
- Bake 25-30 minutes or until bubbly and lightly browned.
- Cool on rack at least 4 hours before serving.
