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“Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of butter,” relates Florence C. of Sebastopol, California. “She’d roll it up, slice off 1-inch pieces and bake them.”
When making a two-crust pie, I brush a little water around the edge of my bottom crust before…
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Here's a tip for a smooth, clean cut on a chiffon or other refrigerator-type pie. Warm the blade…
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