Apple Raspberry Cobbler

By awright0511

Ingredients

• 1 can (21 oz) apple pie filling with more fruit
• 1 can (21 oz) raspberry pie filling with more fruit
• 1 tablespoon finely chopped crystallized ginger
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 teaspoons milk
• 1 tablespoon sugar

Preparation

Step 1

Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish, spoon both pie fillings and ginger; stir gently to mix well.
Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips. Continue weaving cross-strips with second half of strips, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.
Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.