Lehigh Valley Trader May 5-May 18, 2016 issue

LEHIGH VALLEY TRADER - MAY 5-MAY 18, 2016 - PAGE 11
Perfect Apple Pie
FAMILY FEATURES
Berry season means colors, tastes and aromas that are sure to please. With a variety
of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or
tart to surprise family or share with friends? From family dinners to spur-of-themoment
picnics, pies are easy to make and easy for family and friends to appreciate.
To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base.
Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and
enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a
recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.
Fresh Berry Cream Tart
8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes
Crust
1 Pillsbury refrigerated pie crust
(from 14.1-ounce box), softened
as directed on box
Filling
1 8-ounce package cream cheese,
softened
1/3 cup sugar
1 tablespoon orange-flavored liqueur
or orange juice
4 cups assorted fresh whole berries
(small strawberries, blueberries,
raspberries, and/or blackberries)
1/3 cup red currant jelly, melted
Heat oven to 450°F. Prepare pie crust as
directed on package for one-crust baked shell
using 9-inch tart pan with removable bottom.
Bake for 9 to 11 minutes or until light golden
brown. Cool completely.
In small bowl, combine cream cheese, sugar
and liqueur; beat until smooth and well
blended. Spread cream cheese mixture evenly
in cooled baked shell. Top with berries; brush
berries with melted jelly to glaze. Refrigerate
at least 2 hours before serving. Store in
refrigerator.
Lemon Raspberry Pie
Lemon Raspberry Pie
8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes
Crust
1 Pillsbury refrigerated pie
crust (from 14.1-ounce
box), softened as
directed on box
1 teaspoon flour
2 tablespoons finely
chopped pecans
Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons margarine or
butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 3-ounce packages cream
cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 8-ounce carton frozen
whipped topping,
thawed
1 tablespoon milk
3 cups fresh raspberries or
frozen raspberries
without syrup, thawed,
dried on paper towels
Mint sprigs, if desired
Heat oven to 450°F. Prepare crust
according to package directions for
unfilled one-crust pie using 9-inch
pie pan. Press pecans into bottom
of pie crust-lined pan. Generously
prick crust with fork. Bake for 9
to 11 minutes or until light golden
brown. Cool completely.
In small saucepan, combine
sugar and cornstarch; blend well.
Stir in water, margarine and egg
yolk. Cook over medium heat until
mixture boils and thickens, stirring
constantly. Boil 1 minute. Remove
from heat. Stir in lemon juice. Pour
into cooled crust. Refrigerate 1 hour.
In small bowl, beat cream cheese,
powdered sugar and lemon extract
until smooth. Beat in whipped
topping at low speed until well
blended. Add milk; mix until
smooth and of spreading consis -
tency. Spread thin layer of topping
mixture around edge of crust.
Reserve 4 raspberries for garnish.
Arrange remaining rasp berries
over top of filling. Spread remain -
ing topping over raspberries.
Garnish with mint sprigs and
reserved raspberries. Refrigerate
2 hours before serving. Store in
refrigerator.
Fresh Berry Cream Tart
Make Crusts
Extra Special
When making a top crust
for pies, these tips can
help you make them look
extra special.
Glossy Upper Crust:
Brush the dough with
slightly beaten egg
white (if desired,
sprinkle with sugar,
too) before baking.
Sweet Glazed Top:
Brush the top pastry
with a small amount
of water, and sprinkle
with granulated or
coarse sugar before
baking.
Pretty Cutouts:
Cut shapes from the
top crust with a canapé
cutter or a knife before
placing the top crust
over the filling. With
water or beaten egg,
moisten the back of
each cutout and set the
design, moistened side
down, on the crust.
Perfect Apple Pie
8 servings
Prep time: 30 minutes
Ready in: 3 hours
Crust
1 box (14.1 ounces) Pillsbury
refrigerated pie crusts,
softened as directed
on box
Filling
6 cups thinly sliced, peeled
apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose
flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 425°F. Place 1 pie
crust in ungreased 9-inch glass pie
plate. Press firmly against side and
bottom.
In large bowl, gently mix filling
ingredients; spoon into crust-lined
pie plate. Top with second crust.
Wrap excess top crust under bottom
crust edge, pressing edges together
to seal; flute. Cut slits or shapes in
several places in top crust.
Bake 40 to 45 minutes or until
apples are tender and crust is golden
brown. Cover edge of crust with
2- to 3-inch-wide strips of foil after
first 15 to 20 minutes of baking to
prevent excessive browning. Cool
on cooling rack at least 2 hours
before serving.
Tip: Two cans (21 ounces each)
apple pie filling can be substituted
for the filling.