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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 ...
Cinnamon-Swirl Apple Slab Pie. ... You cut pie crust dough into diamonds, and brush half with egg yolk and half with egg white and sugar. ... Read the original article on Martha Stewart. Show ...
For best results, eat refrigerated apple pie within 4 days. After that time, the once flaky crust starts to get soggy and the peak flavor starts to fade. Place a lid or plastic wrap over the pie ...
The next day, when ready to bake, preheat the oven to 350 degrees. Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside.
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The "lightest, fluffiest cinnamon rolls ever," according to Martha Stewart, have a pretty surprising ingredient.