They've done meatloaf and mac'n cheese. Now, Diane, Robin, Chris and Sam compete in the Anchor Holiday Pie Challenge to find out whose pie will take the cake.
Chef Emeril Lagasse sampled each pie and declared Chris the winner. But now we want to hear from you -- click here to let us know which pie you'd most like to try, and we'll let you know the results on Monday, Dec. 15.
You'll find links to the other anchors' recipes at the end of the page.
Makes one 9-inch pie
4 Granny Smith apples
2-3 boxes of raspberries
1 stick of salted butter, melted
1 cup of pecan halves
1 cup brown sugar
1 1/2 cups milk
1 1/2 cups self-rising flour
Skin and slice apples and wash raspberries (do not dry).
Mix together and pour into a 9-inch glass pie dish. In a bowl, mix flour, sugar and milk until all clumps are gone. Pour in half of the melted butter and stir. Pour mixture on top of fruit evenly.
Crush pecans and sprinkle all over top. Pour remaining butter over pecans.
Bake for 35-50 minutes at 375 degrees until top is light brown. Let cool 5-10 minutes. Serve with vanilla ice cream.
*Recipe courtesy of Cristina Cuomo