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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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The wonderful taste of summer. Ingredients:
1 (15 ounce) package pie crusts, 2 folded crusts refrigerated and ready to use |
1 (16 ounce) can cherry pie filling |
1 teaspoon lemon zest |
1/8 teaspoon cinnamon |
1/2 cup hazelnuts, toasted skinned and chopped |
1 egg |
1 tablespoon water |
1 tablespoon sugar |
Directions:
1. Preheat oven to 425°F.
2. Unfold the ready to use pie crust on a lightly floured surface.
3. With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
4. Reserve 2 strips for other uses.
5. Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
6. Mix pie-filling, lemon zest and cinnamon and spread on the crust.
7. Sprinkle with chopped nuts.
8. Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
9. Lay second layer of strips in an angle over the first layer to form lattice look.
10. Mix egg and water, brush on lattice, sprinkle with sugar.
11. Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
12. Let cool on rack for 15 minutes.
13. Remove pan side.
14. Great with heaps of lightly sugared whipped cream.
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