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Anti Depressant Pumpkin Cheese Cake
Chocolate Amaretti Pie
Chocolate Lover's Chocolate Mousse Pie
Crumb Topped Apple Rasberry Pie
Debbi's Supreme Cherry Pie
Frosty Pumpkin Pie
Hawaiian Strawberry Pie
Peanut Butter Pie
Pumpkin Pecan Pie
Strawberry Chocolate Truffle Pie
Zucchini Pie
Crumb Topped Apple Rasberry Pie

1/2-2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
5 cups thinly sliced peeled cooking apples (about 2 pounds)
Pastry for Single-Crust Pie
2 cups fresh or loose-pack frozen red raspberries
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine or butter
1/4 cup chopped pecans or walnuts

For pie, in a large mixing bowl stir together sugar, flour, and cinnamon. Add apples, tossing to coat. Set aside. Prepare and roll out pastry as directed.
Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Transfer half of the apple mixture to pastry shell. Sprinkle with raspberries; add remaining apple mixture.

For topping, in a medium mixing bowl stir together flour, brown sugar, cinnamon, and nutmeg. Cut in margarine or butter till crumbly. Stir in pecans or walnuts. Sprinkle topping over pie. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 oven for 25 minutes. Remove foil and bake for 20-25 minutes more (30-35 minutes if using frozen berries), or till top is golden and edges are bubbly. Cool on a rack.