7 oz. tube almond paste, broken up
2 eggs
1 1/2 tsp. grated lemon peel
1 tsp. flour
1 tbsp. milk
1/2 c. butter, softened
5 tsp. flour
15 oz. pkg. Pillsbury Pie crusts
1 egg, beaten
2 tbsp. sugar

In small bowl or food processor bowl with metal blade, combine almond paste and butter; beat or process until smooth. Add 2 eggs; mix well. Stir in 5 teaspoons flour and lemon peel just until mixed. Transfer mixture to small bowl; cover with plastic wrap. Place in freezer for 20 to 30 minutes or until mixture is thick.

Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 400 degrees. Remove 1 crust from pouch. Unfold; peel off top plastic sheet. Press out fold lines; sprinkle with 1 teaspoon flour. Place floured side down on ungreased 12-inch pizza pan or cookie sheet; remove remaining plastic sheet. Spread cold filling over crust to within 2 inches of edge. Brush edge with beaten egg. Refrigerate while preparing top crust.

Remove remaining crust from pouch. Unfold; peel off both plastic sheets. Press out fold lines; cut 1 inch circle from center of crust. Using a very sharp knife, score top of crust using curving motions to form pinwheel design. Do not cut through crust or filling will leak out.) Carefully place over filled bottom crust. Press edges to seal; flute edges or seal with fork tines. In small bowl combine beaten egg and milk. Brush over pastry; sprinkle with sugar.

Bake at 400 degrees for 22 to 27 minutes or until golden brown. Serve warm.

To make ahead, prepare pastry to this point. Cover with plastic wrap and refrigerate. Combine remaining beaten egg and milk; cover and refrigerate. Just before baking, brush egg-milk mixture over top crust and continue as stated above. Servings: 16.