This promo recipe was clipped from packaging, likely a bag of Pillsbury’s Best All Purpose Flour. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

STREUSEL TOP FRUIT PIE

A no-roll crust, fresh or canned peaches, and a brown sugar crumb topping make this an easier version of peach pie.

OVEN 375°
MAKES 9-INCH PIE

1 1/2 cups PILLSBURY’S BEST ALL PURPOSE FLOUR
2 teaspoons SUGAR
1 teaspoon SALT
1/2 cup COOKING OIL
2 tablespoons MILK

Lightly spoon flour into measuring cup; level off. COMBINE ingredients in order listed to form a soft pastry dough.

PRESS PASTRY EVENLY IN 9-INCH PIE PAN. Flute, if desired.

1/2 cup POWDERED SUGAR
1/3 cup PILLSBURY’S BEST ALL PURPOSE FLOUR
4 cups sliced FRESH or 2 (1 lb. 13 oz.) cans sliced drained PEACHES*

COMBINE in mixing bowl; mix well; SPOON INTO unbaked crust.

3/4 cup PILLSBURY’S BEST ALL PURPOSE FLOUR
1/2 cup firmly packed BROWN SUGAR
1/2 teaspoon CINNAMON
1/3 cup BUTTER or MARGARINE, softened

COMBINE to form crumb mixture; SPOON over PEACHES.

Bake at 375° for 40 to 45 minutes until topping is golden brown.

*1 cup fresh blueberries or fresh halved strawberries can be used for 1 cup peaches.

HIGH ALTITUDE–5200 FEET. NO CHANGE.