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Make the filling: Meanwhile, whisk together granulated sugar, brown sugar, cornstarch, nutmeg, cinnamon, and salt in a bowl. Combine apples and 1/2 cup water in a large Dutch oven. Combine apples ...
Add the flour, butter and shortening to the bowl of a food processor and pulse until mealy. Add 2 Tbsp. water and pulse a couple more times, adding water in increments of a teaspoon or so until ...
In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture ...
The moulded crust retains its shape as it cools, and is prepared for baking with a filling and additional layer of pastry crust on top. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made 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
To unpan, loosen the sides of each hand pie with a table knife, then insert the tines of a fork between the pan and each pie to lift it out. Serve with the barbecue dipping sauce and molasses apples. Store the leftover hand pies in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350 ...
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), fruit preserves (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).
Fill each round with 1 tablespoon of filling and fold the dough in half. Press down to seal and using the tines of the fork, press around the edges. If the dough has warmed up, place in the fridge ...
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