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But first, you'll need Ree's perfect pie crust recipe, a press-in crust, all-butter pie crust, or graham cracker crust. And when all else fails, just pick up a store-bought crust. And when all ...
All Butter Crust. Photo credit: Hearst Owned. ... Ancho Chile–Spiced Pecan Pie. Photo credit: Hearst Owned. ... Pumpkin Meringue Pie. Photo credit: Hearst Owned. GET THE RECIPE.
With its buttery crust, gooey caramel filling and perfectly toasted pecans, it was the highlight of the holidays. And while store-bought pies are convenient, nothing compares to homemade.
Preheat the oven to 325°. In a pie plate, toast the pecans for about 10 minutes, until fragrant and browned. Let the nuts cool completely. In a food processor, combine the pecans, graham crackers, ginger, brown sugar, salt and cinnamon; pulse until crumbs form.
I use 2 ½ cups of flour for two discs that make one 9-inch double-crusted pie or two 9- or 10-inch tarts or single-crust pies. Salt: Don’t forget the salt! I use salt to season everything ...
Pear Pie. Rather than a partridge in a pear tree, try making this pear pie during the twelve days of Christmas. It's warm and comforting with hints of candied ginger.
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Yields: 2. Prep Time: 30 mins. Total Time: 2 hours 30 mins. Ingredients. 1 tsp. kosher salt. 3 c. all-purpose flour, plus more for the work surface. 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted ...
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