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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.
Use for a single-crust pie. Make dough for a double-crust pie. Trim pastry evenly with edge of…
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Stacking layers for a layered cake is easier when the layers are level. When the cake is cool,…
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