1 frozen pie crust (9-inch), thawed
1 can (21 oz each) apple pie filling
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold Parkay® Original-stick (1/2 cup = 1 stick)
Reddi-wip® Original Dairy Whipped Topping, optional
Preheat oven to 450°F. Pierce bottom and side of pie crust lightly with fork. Bake 5 to 7 minutes or until browned lightly. Cool slightly. Reduce oven temperature to 400°F.
Pour pie filling into baked pie crust; set aside. Mix flour, oats, sugar, cinnamon and salt in medium bowl. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over pie filling.
Bake 25 minutes or until juices are bubbly and topping is golden brown. Cool slightly. Cut into 8 slices to serve. Top with Reddi-wip, if desired.
Deep-Dish Apple Crumble Pie: Prepare as directed, using 1 frozen deep-dish pie crust and 2 cans (21 ounces each) apple pie filling.
Apple Crumble Pie
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