“Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of butter,” relates Florence C. of Sebastopol, California. “She’d roll it up, slice off 1-inch pieces and bake them.”
When making a two-crust pie, I brush a little water around the edge of my bottom crust before…
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To prevent the filling in a cream pie from becoming thin and watery as it cools in the baked pie…
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