Yield: 1 Servings
|1 pack||(11 oz) pie crust mix|
|1 can||(1 pound; 5 oz) apricot or peach pie filling|
|½ cup||Coarsely broken walnuts|
|2 cups||Fresh or frozen-fresh cranberries, rinsed and drained|
Workbasket Recipes Part I: Today's installment is from the November 1977 issue including for your culinary pleasure: Prepare pie crust mix according to package directions. Roll out ⅔ of crust into a round large enough to line bottom and sides of an ungreased 9 inch pie pan, allowing 1 inch overhang; trim evenly. Combine remaining ingredients in bowl, and mix until well blended. Pour mixture into lined pie pan. Roll out remaining pie crust to oblong 10 x 4 inches and cut into 8½ inch wide strips. Arrange strips in a lattice on top of fillings.
Fold pastry overhand, up over ends of pastry strips. Crimp edges of pastry securely. bake at 400 degrees for 25 to 30 minutes or until richly browned.
Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 2, 1997