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This well-reviewed version (one baker noted she’s made it at least 50 times and it’s “better than homemade pecan pie”) takes just 15 minutes of prep (90 minutes total) and yields 36 gooey ...
But first, you'll need Ree's perfect pie crust recipe, a press-in crust, all-butter pie crust, or graham cracker crust. And when all else fails, just pick up a store-bought crust. And when all ...
I bought the Pillsbury pie crust on sale for $3.50, although it usually costs $4.49 at my local grocery store. The other two brands instructed me to remove one pie crust and let it thaw on wax ...
Croquembouche – French dessert; Croustade – Culinary term for a crust or pie-crust of any type; Divorcé - A pastry consisting of two choux separated by vanilla cream; Éclair – Cream-filled pastry [6] Financier – Small French almond cake; Gâteau à la broche – Traditional Lithuanian cake
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
The pie is traditionally finished with a distinct shine to the top of the crust, by brushing on an egg wash beforehand, [4] or by caramelising a dusting of confectioner's sugar at the end of baking, or both. It is similar to the galette des rois made for Epiphany made in the northern half of France although the pithivier is made all year round. [5]
Pour the filling over the crust. Sprinkle the reserved crumb topping evenly on top. Bake for 45 to 55 minutes, until the top is golden brown and bubbly. Cool the bars for at least an hour before cutting into squares, or scoop them out with a spoon while they are warm. The bars will keep in an airtight container in the refrigerator for up to 3 days.
Pecan Pie Bars. Without the need for making or chilling pie dough, these bars give regular pecan pie a run for its money. A simple press-in crust and a quick, corn syrup-free (!!!) topping makes ...