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My TJ's crust was enough to cover both the top and bottom of a 9-inch cake pan easily. Prepare the cake pan: For easy pie removal, line the bottom of the cake pan with parchment paper. This step ...
Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
The name says it all, this is quite simply our best classic apple pie recipe. It uses a mixture of different apples for the filling and produces a pie with a bold, aromatic filling inside a golden ...
Bake the pie in the lower third of the oven for 30 minutes. Then reduce the oven temperature to 350ºF, slip a baking sheet underneath the pie tin to catch any bubbling juices, and bake for another 30 to 45 minutes. The pie crust should be nice and browned and the juices should be bubbling through the vents.
The best way to feed a crowd is to make a slab pie in a 9-by-13-inch pan instead of pie pan. And don't worry that fresh cherries aren't in season. You use both frozen and dried cherries here!
2. Martha Stewart's Mile-High Apple Pie. A double-crusted apple pie that is dusted with sugar for the perfect sweet flavor to each bite. This apple pie recipe is one of Martha Stewart's favorite ...
This potluck-friendly recipe takes apple pie to a whole new level with layers of both Granny Smith and Honey Crisp apples, a crumbly streusel topping, and a sweet maple glaze. It'll be hard to ...
On a lightly floured work surface, roll out pie dough (for the bottom crust) into a 12-inch round, about ⅛ inch thick, dusting surface with flour as needed to prevent sticking. Brush off excess ...