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There's no better way to enjoy fall's abundant apple harvest than in a towering deep-dish pie. Unfortunately, this dessert often yields unevenly cooked, shrunken apples swimming in an ocean of ...
That was until I tried EatingWell Test Kitchen Manager Stacy Fraser's version of deep-dish. I used to think the key to a good apple pie was a butter- or shortening-laden flaky crust and lots of ...
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.
Brush the top of the pie with the almond milk and then sprinkle with the cinnamon sugar. Make five slits in the middle of the pie to let steam escape (a steak knife works great for this). Bake the pie for 25 minutes, then lower the heat and bake for 30 to 35 more minutes, slipping on a pie crust shield if your edges are getting too browned.
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Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and
An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream , ice cream ("apple pie à la mode "), custard or cheddar cheese . [ 3 ] It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).
Apple crisp (or apple crumble, in the US) is a dessert made with a streusel topping. Ingredients usually include cooked apples, butter, sugar, flour, and cinnamon. The earliest reference to apple crisp in print occurs in 1924. Other similar desserts include apple Brown Betty, apple cobbler, apple crumble, apple pan dowdy, apple pie, and Eve's ...