Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
1 pkg. (15) refrigerated pie crusts (2 crusts)
1 c. toasted walnuts, finely grated
5 T. sugar, divided
2 T. all-purpose flour
3 medium red baking apples
1 t. Cinnamon Plus Spice Blend
1/2 c. apricot preserves
Vanilla ice cream (optional)
1. Preheat oven to 400*F. Let pie crusts stand at room temperature 15 minutes. Grate walnuts into a small bowl using cheese grater. Add 3 T. sugar and flour; mix thoroughly and set aside.
2. Lightly dust large round stone with small amount of additional flour. Unfold one pie crust and place in center of baking stone (I highly recommend using Pampered Chef Stoneware). Using a spritzer, spray lightly with water. Unfold second pie crust and place over crust on baking stone, matching edges and pressing down to seal. Using a bakers roller, roll both crusts out together to edge of baking stone. Fold 1/2 inch of edge of crust under forming an even border. Using smooth end of a pastry tool, form a decorative edge. Spray lightly with water.
3. Spread walnut mixture evenly over prepared crust. Using an apple peeler corer slicer, core and slice apples leaving the peels on. Cut slices in half. Starting at outside edge of crust arrange apple slices, slightly overlapping, over nut mixture in a circular pattern. Fill center with slices to form a blossom shape.
4. Combine spice blend and remaining 2T. sugar in flour sugar shaker; sprinkle over apples. Bakes 30-35 minutes or until apples are tender and crust is golden brown. Remove to cooling rack.
5. Microwave preserves in small micro-cooker on high 30 seconds or until melted. Brush over apples and crust edge with pastry brush. Cool at least 10 minutes. Cut into wedges.
Serve warm or at room temperature with ice cream, if desired.
1 Pie Shell baked according to package directions or homemade
1 quart fresh strawberries, divided
4 squares (1 oz. each) white chocolate for baking
1 package (8oz.) light cream cheese, softened
3/4 cup cold milk
1 package (3.3oz) white chocolate instant pudding
1 1/2 cups fresh blueberries, rinsed and drained
1 cup thawed frozen light whipped topping
1. Prepare Pie Shell according to package directions and cool.
2. Rinse Strawberries and carefully pat dry on paper towels. Select 6 uniformly sized strawberries for garnish. Slice each strawberry in half using 3" paring Knife, leaving stems on each half. Set aside. Hull remaining strawberries and slice using The Pampered Chef Egg Slicer Plus.
3. Melt white chocolate in covered micro-cooker, uncovered on High 1 minute, stirring after each 10 sec. interval until chocolate is melted and smooth. Dip strawberry halves in melted chocolate; place in refrigerate until set.
4. Scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese in 2-QT. bowl with 10" whisk until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over strawberries.
6. Arrange blueberries evenly over top of pie filling. Fill a decorator with whipped topping . Pipe rosettes evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into slices.
Cinnamon chips
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon
Salsa
2 Granny Smith apples
1 1/2 cups strawberries, chopped
2 kiwi fruit, peeled and chopped
1 small orange, peeled and cut into small chunks
2 tbsp packed brown sugar
2 tbsp apple jelly (optional)
Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon ( I recommend mixing it in The Pampered Chef flour/sugar shaker), sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.
For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Chop strawberries and kiwi. Place fruit in bowl. Zest orange, add zest to bowl (optional). Add orange chunks, brown sugar and apple jelly (optional) to fruit mixture, mix gently. Serve with cinnamon chips.
