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Bake the pie: Bake according to your apple pie recipe’s instructions, keeping an eye on the top crust. If it starts to brown too quickly, loosely cover the pie with foil or use a pie crust ...
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.
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 ...
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 ...
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Try a scrumptious s’mores pie or a cinnamon roll apple pie for a sweet dessert mash-up. But first, you'll need Ree's perfect pie crust recipe, a press-in crust , all-butter pie crust , or graham ...
A reporter from the St. Paul Pioneer Press read Townsend's obituary in the New York Times and considered that the Times had incorrectly attributed the invention of pie à la mode to Townsend. The newspaper accordingly ran a story on May 23, 1936, about how the dessert was in fact invented inside a Superior Street restaurant in Duluth, Minnesota ...
This recipe is the best-ever winter weekend project: Head over to your local farmers’ market and pick up a few pounds of apples and apple cider for the most flavorful apple butter. Stew apples ...