Ingredients
- 9 two crust pie
- 2 seedless grapes (red)
- 1/2 raspberry preserves
- 400 gr apples peel
- 110 gr brown sugar
- 28 gr margarine
- 20 gr quick-cook tapioca
- 6 gr orange peel (grated)
- 1 gr nutmeg
- 1 gr cinnamon
- 1 gr salt
Heat oven to 200ºC Prepare pie crust. In large bowl, combine all ingredients, except margarine; toss lightly. Spoon apple mixture into pastry lined pie plate; dot with margarine. Top with remaining pastry; fold top of pastry under bottom pastry. Flute edge; cut slits in several places. Bake at 200ºC for 45-55 minutes or until apples are tender and crust is golden. Place pan on foil or cookie sheet during baking to guard against spilling. TIP: Cover edge of crust with foil during last 10-15 minutes of baking to prevent excessive browning. ----
