CHILI & DONUTS

HERE’S THE FUN

Recipes to Taste

Turkey Lattice Pie

Total Time Prep: 20 min. Bake: 20 min. Makes 12 servings

Ingredients

3 tubes (8 ounces each) refrigerated crescent rolls 4 cups cubed cooked turkey 1½ cups shredded cheddar or Swiss cheese 3 cups frozen chopped broccoli, thawed and drained 1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted 1⅓ cups 2% milk 2 tablespoons Dijon mustard 1 tablespoon dried minced onion ½ teaspoon salt Dash pepper 1 large egg, lightly beaten

Directions

Preheat oven to 375°. Unroll 2 tubes of crescent roll dough; separate into rectangles. Place rectangles in an ungreased 15x10x1in. baking pan. Press onto the bottom and 1/4 in. up the sides of pan to form a crust, sealing seams and perforations. Bake 5-7 minutes or until light golden brown. Meanwhile, in a large bowl, combine turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust. Unroll remaining dough; divide into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 1-in. strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg. Bake 17-22 minutes longer or until top crust is golden brown and filling is bubbly.

Maple and Cream Apple Pie

Total Time Prep: 40 min. Bake: 40 min. + cooling Makes 8 servings

Ingredients

1 cup plus ¼ teaspoon sugar, divided 3 tablespoons cornstarch ½ teaspoon salt 6 cups thinly sliced peeled Granny Smith apples 6 tablespoons maple syrup ¼ cup heavy whipping cream Dough for double-crust pie ½ teaspoon 2% milk

Directions

Preheat oven to 400°. For filling, in a large bowl, combine 1 cup sugar, cornstarch and salt. Add apples; toss gently to coat. Combine maple syrup and cream; pour over apple mixture. On a lightly floured surface, roll one half of dough to a ⅛ inch thick circle; transfer to a 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Add filling. Roll remaining dough to ⅛ inch thick. Cut out crust with a 1½ inch leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Place cutouts over filling. Brush cutouts with milk; sprinkle with remaining ¼ tsp. sugar. Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25. Cool on a wire rack. Refrigerate leftovers.

www.tasteofhome.com