INGREDIENTS

INSTRUCTIONS

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  Recipe by: Motts
Applesauce www.motts.com  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 18, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 155
Total Fat: 17.5g
Cholesterol: 48.4mg
Sodium: 250.1mg
Potassium: 226.5mg
Carbohydrates: 50.2g
Fiber: 3.8g
Sugar: 25.1g
Protein: 5.1g