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Ingredients: 9-inch pie crust. ½ cup sugar. 1 teaspoon vanilla extract. 2 tablespoons flour. 1 cup sour cream. 1 egg. 4 apples (Granny Smith recommended) ½ cup brown sugar
7. Flour the surface where you plan to roll. Use a rolling pin to flatten the dough to about a 12-inch circle. Start by slowly rolling from the center outwards; make sure the dough is spread evenly.
While the vegetables are cooking, whisk together the eggs, cream, and remaining 3/4 teaspoons salt and 1/4 teaspoon black pepper in a large bowl. Stir in the cheese and set aside.
Sour cream and raisin pie with meringue topping. This meringue-topped baked custard pie is made with sugar, egg yolks, sour cream, flour and raisins, baked in a pastry-lined pie dish until the custard filling is set. Some recipes add pecans to the filling, or spices like cinnamon and cloves. [23] [24]
Pie crimper from the 1800s Closeup of peekaboo lattice. A pie crust edge is often crimped to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking. [6] [7] Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with ...
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as Crustardes of flesh and Crustade in the 14th-century, English Cookbook, The Forme of Cury. [2] As there have been other local medieval preparations in Central Europe, from the east of France to Austria , that resemble quiche. [ 3 ]
But first, you'll need Ree's perfect pie crust recipe, a press-in crust, all-butter pie crust, or graham cracker crust. And when all else fails, just pick up a store-bought crust. And when all ...