Ingredients
1
can (21 oz) peach pie filling
1
container (6 oz) fresh raspberries (1 1/3 cups)
1
crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1/3
cup old-fashioned oats
1/3
cup all-purpose flour
1/4
cup packed brown sugar
4
tablespoons cold butter, cut into pieces
Preparation
Place cookie sheet on middle oven rack. Heat oven to 375°F.
In medium bowl, mix pie filling and raspberries. Spoon mixture into frozen pie crust.
In small bowl, mix oats, flour, brown sugar and 1/8 teaspoon salt. Cut in butter with pastry cutter or fork until coarse crumbs form. Sprinkle streusel evenly over top of pie filling.
Bake on cookie sheet 45 to 55 minutes or until streusel is golden brown and filling is bubbly around edges. If necessary, cover top of pie loosely with foil last 10 minutes of baking if streusel is getting too brown. Cool at least 2 hours before serving.
