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Pour the pecan filling into the prebaked crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.
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 ...
Lighter Side. Medicare
Refrigerate the dough until firm, about 30 minutes. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.
This well-reviewed version (one baker noted she’s made it at least 50 times and it’s “better than homemade pecan pie”) takes just 15 minutes of prep (90 minutes total) and yields 36 gooey ...
Meanwhile, make the fruit filling: In a large mixing bowl, whisk together the sugar, flour, and salt. Add the eggs and sour cream and whisk until smooth. Gently fold in the cherries. Pour the filling over the crust. Sprinkle the reserved crumb topping evenly on top. Bake for 45 to 55 minutes, until the top is golden brown and bubbly.
Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes. Preheat the oven to 375°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper.
For this super easy galette, grab a premade pie crust, brown sugar, melted butter, salt, maple syrup, vanilla extract, flour, eggs (one for the filling and another for an egg wash), pecans, and ...