Recipes from Mexico :: Mexican Desserts
1 (16 1/2 ounce) can raspberries
1 c. finely chopped pared tart apple
1/4 c. sugar
1/4 c. chopped walnuts
2 Tbsp. flour
1 tsp. ground cinnamon
1 tsp. vanilla extract
Dash salt
Pastry for double crust pie (ready-to-use, mix
or homemade pie crust dough may be used)
Cinnamon-sugar
1 Tbsp. butter, melted
Preheat oven to 400 degrees fahrenheit.
Drain berries. Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla extract and salt; mix well. Roll out pastry and cut into 5-in. rounds. Place 3 Tbsp. berry filling on half of round, leaving about 1/2-in. along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Brush with melted butter and sprinkle and distribute with cinnamon sugar. Bake on greased cookie sheet 18 to 20 mins. or until golden brown.
To make cinnamon sugar mix 2 Tbsp. sugar and 1/2 tsp. ground cinnamon.
