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Prep 15min
Total2hr40min
Servings8
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Ingredients
Crust
1
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
2
tablespoons packed brown sugar
1
egg yolk
Filling
1
can (21 oz) peach pie filling
1
cup frozen unsweetened raspberries
Topping
1/2
cup quick-cooking oats
1/2
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
1/4
cup butter or margarine
1/4
cup chopped pecans
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Steps
1
Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
2
Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
3
Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.
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Using pie filling saves you the time needed to peel and slice fresh fruit, and combining the filling with frozen fruit adds a fresh taste while still being convenient. You can make this memorable tart with other fruit combinations. Try apple or cherry pie filling in place of the peach.
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Nutrition Facts
Serving Size:1 Serving
Calories
500
Calories from Fat
245
Total Fat
27g
Saturated Fat
15g
Cholesterol
90mg
Sodium
160mg
Total Carbohydrate
60g
Dietary Fiber
5g
Protein
5g
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 1 Fruit; 1 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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