Directions:
- Preheat oven to 425°F.
- Unfold the ready to use pie crust on a lightly floured surface.
- With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
- Reserve 2 strips for other uses.
- Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
- Mix pie-filling, lemon zest and cinnamon and spread on the crust.
- Sprinkle with chopped nuts.
- Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
- Lay second layer of strips in an angle over the first layer to form lattice look.
- Mix egg and water, brush on lattice, sprinkle with sugar.
- Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
- Let cool on rack for 15 minutes.
- Remove pan side.
- Great with heaps of lightly sugared whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.55 Kcal (237 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 25.47mg | 1% | |
| Potassium | 40.71mg | 1% | |
| Total Carbs | 3.55g | 1% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 364.3 Kcal (1525 kJ) | ||
| Calories from fat | 255.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.35g | 7% | |
|---|---|---|---|
| Cholesterol | 87.87mg | 5% | |
| Sodium | 164.09mg | 1% | |
| Potassium | 262.25mg | 1% | |
| Total Carbs | 22.86g | 1% | |
| Sugars | 5.45g | 3% | |
| Dietary Fiber | 4.1g | 3% | |
| Protein | 9.08g | 3% | |
| Vitamin C | 2mg | 1% | |
| Iron | 2.6mg | 2% | |
| Calcium | 55.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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