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Lard will create an irresistibly flaky crust and is firm and easy to work with, but it can carry a less-than-desirable pork flavor for a dessert. ... Some keys to a good apple pie that this recipe ...
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.
For this reason, an all-butter piecrust is often considered the holy grail of pie, but a combination of butter and shortening or lard can make for a best-of-both-worlds crust.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 ...
Below, you'll find every pie recipe you could possibly need for this year's gathering, including all the classics (pumpkin, apple, pecan), some dreamy favorites (a French silk pie is basically Ree ...
Ingredients: 9-inch pie crust. ½ cup sugar. 1 teaspoon vanilla extract. 2 tablespoons four. 1 cup sour cream. 1 egg. 4 apples (Granny Smith recommended) ½ cup brown sugar
Get the Apple Butter Pie recipe. PHOTO: RACHEL VANNI; FOOD STYLING: SIMON ANDREWS ... and citrus zest along with your usual suspects of warm, dessert spices, all without a fussy pie crust! Get the ...
Butter: The most important component in pie crust is the fat, in this case, butter. The butter is what creates the flakes and adds the flavor and color. The butter is what creates the flakes and ...