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For best results, eat refrigerated apple pie within 4 days. After that time, the once flaky crust starts to get soggy and the peak flavor starts to fade. Place a lid or plastic wrap over the pie ...
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.
Expert Tip: To prevent fluted crust edges from losing their shape, place your pie in the freezer uncovered until the edges harden, and then wrap the pie for storage, Ferrari says. The Proper Way ...
Fun and Easy Recipes Using Refrigerated Pie Crust. A great example of an approved-by-us shortcut is a refrigerated pie crust. Sure, there's nothing better than flour on your face, the therapeutic ...
1 package Refrigerated Pie Crust (2 crusts) 10 oz Apple Pie Filling. 1 Egg. 1/4 tsp Nutmeg. 1/4 cup Sugar and 1 tsp Cinnamon, combined. Sparkling Sugar. Caramel Topping for dipping. Instructions:
13. Country Apple Pie. Pro apple-pie-making tip: Select your apples based on your own taste preferences. A lot of people prefer Cortland apples for their sweetness (Fuji, Gala, Golden Delicious ...
A rustic apple galette is the no-fuss answer to your apple pie cravings. Prepare a simple pastry dough (or use store-bought pie crust) then layer with sliced apples tossed with lemon juice, brown ...
Pie crust’s secret weapon is its fat content, which helps impart both flavor and delicate flakiness. This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness.