Instructions: 1. Preheat oven and baking sheet to 425 degrees.

2. In a large bowl, combine sugar, flour, cinnamon and nutmeg. Remove 1/4 cup of mixture; set aside. Add apples and peaches to mixture in bowl; toss lightly.

3. In a separate bowl, toss raspberries and reserved sugar mixture. Add raspberries to apples and peaches; toss lightly. Pour into pie crust and bake on preheated baking sheet for 20 minutes.

4. For topping: In a small bowl, combine flour, pecans, cinnamon, sugar and butter until crumble; sprinkle over pie and continue baking until apples are tender, about 20-30 minutes. Wrap pie edges with foil to prevent excess browning.

5. Cool; top each piece with whipped topping.

Makes 8 servings for
deep-dish, 6 for regular. Estimated

Preparation Time: 30 minutes

Baking Time: 40 minutes Cooling time: 1 hour

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