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1
Heat oven to 400F.
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2
In medium bowl, combine flour and salt.
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3
Using pastry blender or possibly 2 knives, cut shortening into flour mix till particles are size of small peas.
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4
Gradually add in water, tossing with fork till mix is moistened.
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5
Gather pastry into ball.
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6
Flatten ball.
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7
Roll out on lightly floured surface from center to edge into circle 1 1/2 inches larger than inverted 9-inch tart pan.
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8
Fold dough in half; place in pan.
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9
Unfold; press in bottom and up sides of pan.
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10
Trim edges if necessary.
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11
Bake at 400F for 5 min.
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12
Remove from oven; reduce oven temperature to 375F.
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13
In small bowl, beat egg white.
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14
Brush over entire surface of partially baked crust.
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15
Reserve yolk for filling.
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16
In medium bowl, combine apple sauce, raspberries, sugar, 1/2 tsp.
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17
cinnamon and egg yolk.
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18
Pour into pastry-lined pan.
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19
In medium bowl, combine all topping ingredients; sprinkle over fruit mix.
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20
Bake at 375F for 40 to 50 min or possibly till topping is golden.
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21
Cold; remove sides of pan.
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22
Serve with whipped cream.
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23
Notes: Pantry: Mott's Chunky Apple Sauce.
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24
To ensure a crisp crust, we recommend partially prebaking the pastry and brushing it with an egg white glaze before adding the filling
