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Spread meringue over hot filling to minimize “weeping” (the watery layer between the meringue and pie filling). Use a small spatula or butter knife to create attractive peaks. Seal meringue to the pie’s edges to keep it from shrinking in the oven. Cool the pie away from drafts, then chill well before serving.
Refrigerate the dough until it is chilled for easier handling. If there is a high butter…
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Roll dough into a 15-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes.…
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