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For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
Pour the filling over the pie crust in the baking dish. Lay the remaining pie crust on top of the filling. Press the edges to seal, using a fork dipped in flour to crimp and secure the sides.
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The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. [5] [8] Cobblers most commonly come in single fruit varieties and are named as such, e.g. blackberry, blueberry, and peach cobbler. The tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. [3]
It uses a mixture of different apples for the filling and produces a pie with a bold, aromatic filling inside a golden-brown double crust. View Recipe Brown-Butter Apple Pie
A single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, with brown sugar or maple syrup. Sugar pie: Northern France and Belgium: Sweet Either a leavened dough topped with sugar, or a pie crust filled with a sugar mixture (similar to a treacle tart). Also popular in French Canada. Sweet potato pie [19] United States
Homemade peach pie is summer by the slice! This recipe stars a juicy, fruity filling and a pretty lattice crust that stays crispy. Serve a slice with ice cream.
The recipe is from Martha Stewart's Cooking School cookbook, which was published in 1999. That book has the best chicken soup recipe in it. That book has the best chicken soup recipe in it.