INGREDIENTS
1 sheet refrigerated pie pastry One 21-ounce can apple pie filling ¼ cup brandy 1 teaspoon crystallized ginger, finely chopped ½ cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup old-fashioned oats ¼ cup cold butter, cubed ¼ teaspoon ground cinnamon 1/8 teaspoon salt
Tools:
One 9-inch pie plate
DIRECTIONS
Preheat the oven to 450 degrees.
Unroll the pastry into a 9-inch pie plate and flute the edges. In a large bowl, combine the pie filling, brandy, and ginger. Pour the mixture into the crust.
Place the brown sugar, flour, oats, butter, cinnamon, and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle the mixture over the pie. Cover the edges of the pastry loosely with foil.
Bake for 10 minutes. Reduce the heat to 350 degrees; remove the foil and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.
Enjoy and dont eat and drive,
