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    You are in: Home / Community Forums / Breads & Baking / Fun Apple Pie
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    Fun Apple Pie

    duonyte
    Fri Nov 23, 2012 1:00 pm
    Forum Host


    Isn't this fun??? What a great way to make a top crust!
    http://food.dailybuzz.com/blog/42470-hazelnut-praline-dutch-apple-pie
    Bonnie G #2
    Sun Nov 25, 2012 10:42 am
    Food.com Groupie
    That is soooo pretty, my trouble is I STILL cannot make a pie crust, even the plain ones. It's the one thing I'm a total failure at
    duonyte
    Sun Nov 25, 2012 11:04 am
    Forum Host
    You and me both. I have never had success with pie crusts. And I don't like the ones you buy. I buy them, but don't like them.
    Bonnie G #2
    Mon Nov 26, 2012 8:54 am
    Food.com Groupie
    I keep trying though, and that's been one of my major goals every year, to figure out how to make an "acceptable" pie crust, just has not happened yet, and I've tried a lot - but I haven't given up, will keep trying to figure out the secret.
    Riverside Len
    Wed Nov 28, 2012 1:07 am
    Food.com Groupie
    duonyte wrote:
    You and me both. I have never had success with pie crusts. And I don't like the ones you buy. I buy them, but don't like them.


    That's why I make the oil crust, it's not as good as a traditional crust but it's better than a store bought crust. I call it a good enough crust.
    Bonnie G #2
    Wed Nov 28, 2012 9:23 am
    Food.com Groupie
    If I could do that I'd call it the same thing Len,
    Dee514
    Wed Nov 28, 2012 2:07 pm
    Forum Host
    Me too! Thats why I make "No-roll" pie crusts.
    If I need a double crust pie, I pat a recipe of no-roll out on a piece of parchment on my counter, then cut shapes out of it with cookie cutters, and lay the shapes on the top of the pie instead of a "traditional" top crust. Scraps can be "re patted" and re cut to fill the top of the pie as needed.
    It makes for very pretty looking pies too (and the no roll secret is safe) icon_cool.gif
    Bonnie G #2
    Wed Nov 28, 2012 3:29 pm
    Food.com Groupie
    Dee514 wrote:
    Me too! Thats why I make "No-roll" pie crusts.
    If I need a double crust pie, I pat a recipe of no-roll out on a piece of parchment on my counter, then cut shapes out of it with cookie cutters, and lay the shapes on the top of the pie instead of a "traditional" top crust. Scraps can be "re patted" and re cut to fill the top of the pie as needed.
    It makes for very pretty looking pies too (and the no roll secret is safe) icon_cool.gif


    Hey, that's a GREAT idea.
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