I've been working with Lucky Leaf for a long time now and before I even started doing so, Lucky Leaf Pie fillings were already my favorite pie fillings to use.
I've tried others before but to me, nothing tastes like homemade like the Lucky Leaf ones.
With Valentine's day right around the corner, this is the perfect time to bake up some delicious goodies to share with your sweetheart, whether that be your significant other, your little ones, friends and family or even for yourself. We all deserve a little pie in our lives don't we?
Lucky Leaf sent me a few Pie Fillings to try along with some delicious sounding recipes, which I plan on trying, but for this review I decided to go with one of our favorites, Apple Pie.
Ginger Spice Apple Pie and oh my, it is delicious.
So let me show you how it's made and if you're a fan of Apple Pie, you have to try this one :)
Lucky Stars Ginger Spice Apple Tart
1 15-ounce package rolled refrigerated unbaked pie crust (2 crusts)
2 21-ounce cans LUCKY LEAF ® Apple Pie Filling
1/2 cup butter
1 tablespoon finely chopped crystallized ginger
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated fresh ginger
Butter-flavor nonstick cooking spray
1 teaspoon sugar
1/4 teaspoon ground cinnamon
Frozen whipped dessert topping, thawed, or vanilla ice cream (optional)
Chopped crystallized ginger (optional)
1. Preheat oven to 375°F. Let pie crusts stand at room temperature according to package directions. Unroll one of the pie crusts. On a lightly floured surface, roll crust to a 13- to 14-inch circle. Transfer pie crust to a 10x2-inch round tart pan with removable bottom or a 10-inch deep-dish pie plate. Trim crust to the edge of the pan. Set aside.
Don't be afraid of pie. I used to be and I will tell you right now that I'm not the best baker or pastry maker, it still intimidates me especially when I see those beautiful crusts and lattice work and whatnot, but I've learned to just dive right in and not be scared. Try it :)
2. Unroll remaining pie crust. Using a 2- to 3-inch star cutter or other desired cutter, make 5 to 6 cutouts in the pastry. Set pastry and cutouts aside.
3. In a large saucepan heat pie filling, butter, 1 tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg, and fresh ginger over medium heat until butter is melted, gently stirring frequently.
4. Pour apple filling into pastry lined tart pan.
Place the pastry with the cutouts atop the filling. Trim pastry to edge of tart pan and gently press the top pastry to the bottom pastry to seal.
If using a pie plate, fold top pastry under bottom pastry and pinch to seal; crimp edge as desired. Place star cutouts atop the pastry, leaving most of the openings in the crust exposed. Lightly coat pastry with nonstick cooking spray. In a small bowl combine sugar and 1/4 teaspoon cinnamon; sprinkle over pastry. Place tart on a foil-lined baking sheet.
5. To prevent overbrowning, cover the edge of the tart or pie with foil. Bake for 40 minutes. Remove foil. Bake about 10 minutes more or until pastry is golden brown and filling is bubbly. Cool on a wire rack about 1 hour.
Remove sides of the tart pan. Serve warm. If desired, top with whipped topping and additional crystallized ginger. Makes 8 servings.
And now for the Giveaway. Lucky Leaf are kind enough to be giving one of my readers a package of Lucky Leaf Products...this is what you'll received:
- Lucky Leaf Premium Pie Filling
- The New Bake Your Heart Out Recipe Book
- Crisp mix
- Pot holder
The giveaway is open to US residents only. I will draw a winner using Random.org next week Wednesday the 8th.
Just leave me a comment, please make sure there is an email included or a link to your blog or some way for me to contact you if you are the winner. The winner will have 2 days to claim the prize, if I don't hear back from them, I will draw a new one.
Be sure to like the Lucky Leaf page on Facebook too if you wish, it's not a prerequisite for this giveaway, but they do have many interesting things going on, including some how to video's you may enjoy :)