Recipe - Apple Nut Lattice Tart

1 pack (15oz.) Pillsbury
Refrigerated Pie Crusts

FILLING
3 cup Thinly cut or sliced up peeled apples;
(3 to 4 medium) (up to
31/2)
One half cup Sugar
3 tablespoon Golden raisins
3 tablespoon Chopped walnuts or pecans
One half teaspoon Cinnamon
One fourth teaspoon Grated lemon peel; (up to
1/2)
2 teaspoon Lemon juice
1 Egg yolk; beaten
1 teaspoon Water

GLAZE
One fourth cup Powdered sugar
1 teaspoon Lemon juice; (up to 2)

This is another recipe sent to me in a flyer trying to get me to buy a
Pillsbury cookbook.

Adapted from several apple pie recipes, this elegant tart is a delicious
contemporary variation.

Prepare pie crust according to package directions for twocrust pie using
10inch tart pan with removable bottom or 9inch 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 crustlined pan.

To make lattice top, cut second crust into 1/2inchwide 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.

Posted to KitMailbox Digest by "AcaGordie" gordon@acanet.com.mx on Jul
31, 1998, converted by MM_Buster v2.0l.