May 2009
4 posts
Pie: RmTmp 5-8m 1 dough disc. Roll->12” rnd on flr’d surface. Put in pie plate/trim+pie filling. Roll disc 2/put on top/pnch edge/cut slits
Pie Dough: pulse 6-8time 2.5c flr/1c cold ubtr(.5” cube)/1t salt+sugar. Pulse in 1T (<6T) iceH2O til clumps. Shape in 2discs/wrap/frig>1hr
Apple Pie1: Mix .5” appl slic+.25c sug/drain 1.5hr/resrv liq. Toss appl/.25c sug+3T tapioca flr+2T app jlly+1T cider+2t frsh limej+.25t kslt
Apple Pie2: Arrg appl slices concentric circles/mound in ctr+leftovr juice/Cvr w dough (see above)/brsh top w resrv liquid/425F 50m/cool 4hr