1 11 oz packag pie crust mix
1/4 c Sugar
1/3 c Sugar
1 ts Ground cinnamon
2 ts Honey
1 ts Lemon juice
1 c Finely chopped nuts
-(walnuts — hazelnuts, peca 1/2 c Semisweet chocolate pieces
1 ts Shortening
Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Stir together pie crust mix and 1/4 cup sugar. Add 3 to 4 tablespoons water to form ball. Divide in half. On floured surface, roll each half into a 9-inch circle. Spray a cookie sheet, preferably one of those air-insulated
ones, with PAM or other non-stick spray. Transfer 1 circle to cookie sheet. Preheat oven to 375 deg F. For filling, combine 1/3 cup sugar,cinnamon, honey, lemon juice, and chopped nuts. Spread over pastry. (Be careful to leave about 3/4-inch to 1-inch edge with no topping. You will seal along this edge. I also try to
press the nut filling down, so it isn’t too crumbly. Something I do is to take beaten egg white and brush around the edge of the pastry round with the nut filling. This will serve as a “glue”.) Top with other pastry round. Use tines of fork to seal edges (by pressing fork around the edge, making a fluted-like edging). Brush with milk. (The milk makes for a shiny top crust.) Bake in 375 deg F. oven 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes. while warm, cut into wedges. Cool. Combine the chocolate pieces and shortening. Cook and stir over low heat, just till melted. Drizzle over wedges. —–