Posted by Ginger on August 17, 2001 at 15:33:23:
In Reply to: ISO Pampered Chef Summer Dessert Recipe posted by Jamie on August 16, 2001 at 23:49:01:
From Pampered Chef's new Spring/Summer Season's
Posted by Gail on 1/7/2001
Best Recipe book.
Summer Lattice Pastry
(A Pudding filled tart)
CRUST:
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
1/2 cup finely chopped almonds, divided
1 egg white, lightly beaten
FILLING:
1 pkg. (3 oz.) vanilla cook & serve pudding & pie filling (NOT instant)
1 cup milk
2 T. butter or margarine
1/2 tsp. vanilla
TOPPINGS:
4 cups assorted fresh fruit (strawberries, blueberries, raspberries, grapes, etc.)
1/4 cup apricot preserves
3 cups thawed, frozen whipped topping
1/2 tsp. cinnamon (or PC Cinnamon Plus spice blend)
Preheat oven to 375*. Let pie crusts stand 15 minutes at room temp. Lightly dust a large pizza stone with flour. Place 1 pie crust on stone and lightly brush with water. Sprinkle with half the finely chopped almonds, place the second pie crust over the other. Press down to seal and roll both crusts to the edge of the baking stone. Fold 1/2 inche of edge of crust in toward center forming an even rolled border and press to seal seam. Flute to form a decorative edge. Prick center of crust. Brush the crust edge with the egg white and sprinkle remaining chopped almonds over crust. Bake 20-25 minutes or until golden brown. Cool at least 10 minutes.
Meanwhile make filling by combining the pudding mix and milk in saucepan. Stir constantly over medium heat until mixture bubbles. remove from heat and stir in butter and vanilla. Cool 10 minutes. Spread filling evenly over cooked crust.
Microwave the apricot preserves on HIGH 30 seconds or until melted. Pour over fruit and toss gently. Spoon fruit mixture evenly over filling.
To garnish, pipe whipped topping across surface of fruit forming a lattice pattern, and pipe a decorative border around the edge. Sprinkle with cinnamon or spice blend. Cut into wedges.
Makes 12 servings.