1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 teaspoons milk
1 tablespoon sugar
Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish, spoon both pie fillings and ginger; stir gently to mix well. Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips.
Continue weaving cross-strips with second half of strips folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar. Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.
No comments:
Post a Comment