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Apple Nut Lattice Tart |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Apple Nut Lattice Tart recipe on the web!!Mary Lou Warren - Colorado Springs, Colorado Bake-Off® Contest 32, 1986 Grand Prize Winner A distinctive lattice top, golden raisins and walnuts make this contemporary apple pie special enough to win the top prize. _ (15-ounce) package refrigerated pie crust (2 crusts) FILLING _ to 3 1/2 cups thinly sliced peeled apples (3 to 4 medium) ___ cup sugar _ tablespoons golden raisins _ tablespoons chopped walnuts or pecans ___ teaspoon cinnamon ___ to 1/2 teaspoon grated lemon peel _ teaspoons lemon juice _ egg yolk, beaten _ teaspoon water GLAZE ___ cup powdered sugar _ to 2 teaspoons lemon juice Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Heat oven to 400°F. Place cookie sheet in oven to preheat. In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 teaspoons lemon juice; toss lightly to coat. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. In small bowl, combine egg yolk and water; gently brush over lattice. Place tart on preheated cookie sheet. Bake at 400°F. for 40 to 60 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour. In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool; remove sides of pan. Nutrition Per Serving: Calories 360; Protein 3g; Carbohydrate 50g; Fat 17g; Sodium 270mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Caramel Candy Pie Lemon Cloud Pie Mystery Pecan Pie Apricot Coconut Cream Pie Almond Macaroon Cherry Pie Apple Date Pie Cherry-Berry Pie Chocolate Caramel Satin Pie Chocolate Dream Pie Luscious Almond Caramel Pie Open Sesame Pie Frost-on-the-Pumpkin Pie Chocolate Silk Pecan Pie Pennsylvania Dutch Cake and Custard Pie Company's Coming Cashew Pie Raspberry Angel Cream Pie French Silk Chocolate Pie Chocolate Orange Layer Pie Lemon Luscious Pie Pineapple Crunch Pie Grandmother's Raisin Cream Pie Caribbean Truffle Pie Winter Fruit Pie Taffy Apple Cheesecake Pie Toffee Dream Pie Strawberry Devonshire Pie Orange Kist Coconut Cream Pie Peacheesy Pie White Chocolate Pecan Mousse Pie Peanut Butter Luster Pie Vienna Chocolate Pie Topsy Turvy Apple Pie Melba Streusel Pie Chocolate-Laced Apricot Walnut Tart Apple Nut Lattice Tart Apricot Tea Tart Coconut Fudge Crescent Tart Apple Nut Cookie Tart Fudge Crostata with Raspberry Sauce Coffee Crunch Chocolate Tart Cranberry Cheesecake Tart Pineapple Blueberry Cream Tart Chocolate Swirl Coconut Almond Tart Taste o' Lemon Cream Tart Tangy Crescent Nut Tart Pecan Caramel Tart Cream Cheese Brownie Pie 08: Pies and Tarts |
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