Yield: 8 Servings
|1 cup||All-purpose flour|
|2 tablespoons||Cold water; up to 3|
|23 ounces||Chunky Apple Sauce|
|1 cup||Fresh raspberries OR 10 oz. pkg. frozen; thawed, drained|
|¾ cup||All-purpose flour|
|½ cup||Firmly packed brown sugar|
|⅓ cup||Margarine or butter; softened|
Heat oven to 400F.
In medium bowl, combine flour and salt. Using pastry blender or 2 knives, cut shortening into flour mixture until particles are size of small peas.
Gradually add water, tossing with fork until mixture is moistened.
Gather pastry into ball. Flatten ball. Roll out on lightly floured surface from center to edge into circle 1½ inches larger than inverted 9-inch tart pan.
Fold dough in half; place in pan. Unfold; press in bottom and up sides of pan. Trim edges if necessary.
Bake at 400F for 5 minutes. Remove from oven; reduce oven temperature to 375F. In small bowl, beat egg white. Brush over entire surface of partially baked crust. Reserve yolk for filling.
In medium bowl, combine apple sauce, raspberries, sugar, ½ teaspoon cinnamon and egg yolk. Pour into pastry-lined pan.
In medium bowl, combine all topping ingredients; sprinkle over fruit mixture. Bake at 375F for 40 to 50 minutes or until topping is golden brown.
Cool; remove sides of pan. Serve with whipped cream.
Notes: Pantry: Mott's Chunky Apple Sauce. To ensure a crisp crust, we recommend partially prebaking the pastry and brushing it with an egg white glaze before adding the filling >Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998