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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.
We used a plastic squirt bottle to quickly create these cute cakes
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A Ruffle Edge is suitable for a single- or double-crust pie.
The pastry should be trimmed…
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