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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.
The butt half of a ham is very meaty, but can sometimes be a challenge to carve since part of…
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Prepare crust according to recipe directions. Remove the bottom from a springform pan. Pat…
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