Summer Lattice Pastry
Serve this pretty French-style pastry for a delightful ending to any summer gathering.
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 1/2 cup sliced almonds, grated, divided
- 1 egg white, lightly beaten
- 1 package (3 ounces) vanilla cook and serve pudding and pie filling (not instant)
- 1 cup milk
- 2 tablespoons butter or margarine
- 1/2 teaspoon vanilla
- 4 cups assorted fresh fruits, such as sliced plums and strawberries; blueberries, raspberries, or grapes
- 1/4 cup apricot preserves
- 1/2 teaspoon Cinnamon Plus® Spice Blend
- 3 cups thawed, frozen whipped topping
- Fresh mint leaves (optional)
Preheat oven to 375°F. Let pie crust stand at room temperature 15 minutes. Lightly dust Large Round Stone with Handles with flour. Unfold one pie crust and place in canter of Baking Stone. Lightly brush with water using Chef’s Silicone Basting Brush. Using Rotary Grater, grate half of the almonds over crust. Unfold second pie crust and place over crust on Baking Stone, matching edges and pressing down to seal. Using Baker’s Roller®, roll both crusts out together to edge of Baking Stone. Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam. Using smooth end of pastry tool, form a decorative fluted edge. Prick center of crust.
Brush edge of crust with egg white using Basting Brush. Grate remaining almonds evenly over entire crust. Bake 20-25 minutes or until golden brown. Remove to Stackable Cooling Rack. Cool at least 10 minutes.
Meanwhile, for filling, combine pudding mix and milk in (2-qt.) Saucepan; whisk with Silicone Sauce Whisk. Cook over medium heat, stirring constantly, until mixture bubbles. Remove from heat. Stir in butter and vanilla; mix until smooth. Cool at least 10 minutes. Using Large Spreader, spread filling evenly over crust.
Pipe topping across top of pastry in lattice pattern (see Cook’s Tip). Pipe a decorative border around edge. Sprinkle with Spice Blend. Garnish with mint, if desired. Cut into wedges using Chef’s Knife.
- 12 servings
Nutrients per serving:
Calories 340, Total Fat 18 g, Saturated Fat 8.5 g, Cholesterol 15 mg, Carbohydrate 40 g, Protein 4 g, Sodium 210 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fruit, 3 fat (2 1/2 carb, 3 fat)
Remove pits from plums using The Corer™; slice using Ultimate Mandoline.
To create lattice over top of pastry, attach closed star tip to Easy Accent® Decorator; fill with whipped topping. Pipe 3 horizontal rows across fruit, followed by 3 diagonal rows.
Crust and filling can be made up to 1 day in advance; cover and refrigerate.
Fruit can be prepared up to 2 hours in advance. Combine with preserves just before assembling; serve immediately.