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Cut a lengthwise slice from the top of each potato. With a spoon, scoop potato pulp from the slice and the inside of the potato, leaving a 1/4-in. shell. Discard skin from slice. Mash the pulp and spoon into shells. Bake as directed.
The most common doneness test for custard pies is to insert a table knife about an inch from the…
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1. Place a rounded teaspoonful of filling in lower corner of each strip.
2. Fold dough over…
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