-PASTRY-
1 c All-purpose flour
1/2 ts Salt
1/3 c Shortening
2 tb Cold water; up to 3
FILLING
1 Egg; separated
23 oz Chunky Apple Sauce
1 c Fresh raspberries OR 10 oz.
-pkg. frozen; thawed,
-drained
2 tb Sugar
1/2 ts Cinnamon
TOPPING
3/4 c All-purpose flour
1/2 c Firmly packed brown sugar
1/2 ts Cinnamon
1/3 c 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 1 1/2 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, 1/2 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
Yields
8 Servings