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Ingredientes
- 1 c. All-purpose flour
- 1/2 tsp Salt
- 1/3 c. Shortening
- 2 Tbsp. Cool water, up to 3
- 1 x Egg, separated
- 23 ounce Chunky Apple Sauce
- 1 c. Fresh raspberries Or possibly 10 ounce. pkg. frzn, thawed, liquid removed
- 2 Tbsp. Sugar
- 1/2 tsp Cinnamon
- 3/4 c. All-purpose flour
- 1/2 c. Firmly packed brown sugar
- 1/2 tsp Cinnamon
- 1/3 c. Margarine or possibly butter, softened
Direcciones
- Heat oven to 400F.
- In medium bowl, combine flour and salt. Using pastry blender or possibly 2 knives, cut shortening into flour mix till particles are size of small peas.
- Gradually add in water, tossing with fork till mix 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 min. 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 tsp. cinnamon and egg yolk. Pour into pastry-lined pan.
- In medium bowl, combine all topping ingredients; sprinkle over fruit mix. Bake at 375F for 40 to 50 min or possibly till topping is golden.
- Cold; 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 358 | |
| Calories from Fat 152 | 42% |
| Total Fat 17.17g | 21% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 4.26g | |
| Cholesterol 23mg | 8% |
| Sodium 249mg | 10% |
| Potassium 141mg | 4% |
| Total Carbs 48.82g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 24.92g | 17% |
| Protein 3.88g | 6% |
