Directions:
- Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filing, brandy and ginger. Pour into crust.
- Place the brown sugar, flour, oats, butter, cinnamon and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil.
- Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.53 Kcal (1484 kJ) | ||
| Calories from fat | 128.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.31g | 22% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 168.13mg | 7% | |
| Potassium | 37.6mg | 1% | |
| Total Carbs | 47.99g | 16% | |
| Sugars | 13.63g | 55% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 369.82 Kcal (1548 kJ) | ||
| Calories from fat | 134.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 22% | |
|---|---|---|---|
| Cholesterol | 15.91mg | 5% | |
| Sodium | 175.38mg | 7% | |
| Potassium | 39.22mg | 1% | |
| Total Carbs | 50.06g | 16% | |
| Sugars | 14.22g | 55% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 4.37g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 7% | |
| Calcium | 22.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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