Ingredients
1 sheet refrigerated pie pastry1 can (21 ounces) apple pie filling1/4 cup brandy1 teaspoon crystallized ginger, finely chopped1/2 cup packed brown sugar1/3 cup all-purpose flour1/3 cup old-fashioned oats1/4 cup cold butter, cubed1/4 teaspoon ground cinnamon1/8 teaspoon salt
Preparation
Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filling, 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.
