Tipsy Apple Pie

• 1 sheet refrigerated pie pastry
• 1 can (21 ounces) apple pie filling
• 1/4 cup brandy
• 1 teaspoon crystallized ginger, finely chopped
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/4 cup cold butter, cubed
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

1. Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filling, brandy and ginger. Pour into crust.
2. 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.
3. Bake at 450u0b0 for 10 minutes. Reduce heat to 350u0b0; remove foil and bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

pastry, apple pie filling, brandy, ginger, brown sugar, flour, oldfashioned oats, cold butter, ground cinnamon, salt

Taken from www.tasteofhome.com/recipes/tipsy-apple-pie/ (may not work)