Rustic Raspberry Pie Twists
For the Twists:
- 1 pack pillsbury pie crusts
- 1/2 cup raspberry preserves
- 1/2 stick butter (4 tbsp for basting)
- powdered sugar for dusting
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Step #1: Preheat your oven to 475 degrees Fahrenheit. Melt your butter in a small bowl for later. Spread a thin dusting of flour on the counter so your crust won't stick, and unroll your first crust all the way flat. Spread half of your raspberry perserves (1/4 cup) evenly over your crust.
Step #2: Match up your edges as you fold your crust in half. Use a pizza cutter to slice through the 'jam sandwich' 8-10 times depending on the desired width of your twists. I made 9 twists out of each crust with 8 slices, but for more defined twists I suggest 10 or more slices.
Step #3: Twist each strip twice (or more if you've made them smaller) and place on a well greased cookie sheet (I used wax paper in the photos because my sheet is losing its finish, but you'll have more problems with sticking if you do this) pressing on both ends to flatten them. Brush with melted butter (the sloppier the better), and bake in your oven till they're good and browned with a nice crisp, (about 12-14 minutes) brushing with butter a bit half-way through.
Step #4: When done, gently move to a cookie sheet and dust with powdered sugar. Serve immediately nice and hot or enjoy them cold, but don't leave out the glaze! Start by squeezing fresh lemon juice into a small bowl, and grating the zest right on top of it. Add in your powdered sugar a little at a time till its all combined nicely together
Problem 1: I used the wrong pastry dough
Problem 2: I don't like raspberry jam... What was I thinking!
Problem 3: the icing/dipping sauce is way to damn good and should never been invented as I want to out it in everything
Problem 4: And we totally just became that couple I hate taking cliche pictures of each other eating food.