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On a lightly floured work surface, roll out pie dough (for the bottom crust) into a 12-inch round, about ⅛ inch thick, dusting surface with flour as needed to prevent sticking. Brush off excess ...
2. Martha Stewart's Mile-High Apple Pie. A double-crusted apple pie that is dusted with sugar for the perfect sweet flavor to each bite. This apple pie recipe is one of Martha Stewart's favorite ...
You cut pie crust dough into diamonds, and brush half with egg yolk and half with egg white and sugar. The result is an eye-catching pattern that glitters. View Recipe
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Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
Martha Stewart. No dessert quite says “all-American” like a golden brown, perfectly flaky, double-crust apple pie. In fact, even though I enjoy all kinds of desserts, I think I prefer a slice ...
Courtesy of Martha Stewart. No dessert quite says “all-American” like a golden brown, perfectly flaky, double-crust apple pie. This one has almost twice as many apples as most pie recipes, and ...
Assemble the pie: Place one crust in the cake pan, pressing it gently into place. I refrigerated my dough at this point for about 30 minutes to make sure the bottom was firm enough for my filling ...