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On a lightly floured work surface, roll out pie dough (for the bottom crust) into a 12-inch round, about ⅛ inch thick, dusting surface with flour as needed to prevent sticking. Brush off excess ...
With its toasty, caramelized flavor, brown butter takes apple pie to the next level. Here, you combine it with the apples, which imparts a wonderfully nutty flavor. View Recipe
2. Martha Stewart's Mile-High Apple Pie. A double-crusted apple pie that is dusted with sugar for the perfect sweet flavor to each bite. This apple pie recipe is one of Martha Stewart's favorite ...
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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 ...
According to the entertaining expert and founder of Martha Stewart Living Omnimedia, she used 100 eggs, 14 pounds of pecan halves, 60 ounces of pumpkin purée, 11 jars of corn syrup, and, very ...
Homemade Apple Pie. Made with melt-in-your-mouth apples and a flaky double pie crust, this towering dessert is sure to impress the whole family. ... Martha Stewart’s 5-ingredient chocolate chip ...
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 ...