Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 9) apple pies Apple Nut Lattice Tart Prep Time: 30 Minutes Ready in: 3 Hours 25 Minutes Servings: 8 Cook’s Notes » Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box Filling 3 to 31/2 cups thinly sliced, peeled apples (3 to 4 medium) 1 /2 cup granulated sugar 3 tablespoons golden raisins 3 tablespoons chopped walnuts or pecans 1 /2 teaspoon ground cinnamon 1 /4 to 1/2 teaspoon grated lemon peel 2 teaspoons lemon juice Glaze 1 In a traditional lattice crust, the pastry strips are woven over and under other strips. For a quick and easy lattice crust, lay half the strips in one direction. Rotate the pan one quarter turn and lay the remaining strips at right angles directly over the first strips. (See diagram on p. 5.) Trim and seal the edges. Strips of foil are often used to protect the edges of a pie or tart from overbrowning. Another easy way is to cut a 12-inch square sheet of foil. Fold it in quarters and cut out the center 4 inches to form an 8-inch opening in the middle. Lay over the tart and fold the edges under. /4 cup powdered sugar 1 to 2 teaspoons lemon juice 1. Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary. 2. Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. In large bowl, mix filling ingredients to coat. Spoon into crust-lined pan. 3. To make lattice top, cut second crust into 1/2 -inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edge. 4. Place tart on preheated cookie sheet in oven; bake 40 to 55 minutes or until apples are tender and crust is golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Remove from cookie sheet. Cool 1 hour. 5. In small bowl, blend glaze ingredients, adding enough lemon juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool completely, about 1 hour. Remove sides of pan. Nutrition information per serving: 1 SeRviNG: Calories 360 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g); Cholesterol 15mg; Sodium 210mg; Total Carbohydrate 53g (Dietary Fiber 2g; Sugars 26g); Protein 2g exChaNGeS: 1 Starch, 21/2 Fruit, 3 Fat Pillsbury Most Requested Recipes™
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