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Apple Pie, And Mini Using Extra Dough And Filling

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Created in this Craftsy class

Perfecting the Pie Crust taught by Evan Kleiman

Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.

Other projects made as part of this class:

Food & Cooking
Rhubarb Pie #2
Food & Cooking
Blueberry Pie
View all class projects »

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Category Food & Cooking
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Share a little about the ingredients and techniques used to create this dish/item. Butter, lard, Apple Juice, flour for thickener, lemon, cinnamon, sugar, brown sugar, walnuts.. My husband insisted. 3 Granny Smith, 3 red delicious, 2 honey crisp, 2 gala.

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What are you most proud of? The filling didn't run at all. I regret that I let the top of the pie brown a little too much, but I've been a little off my game last few days, minor illness.

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What advice would you give someone starting this project? I used too much lard vs butter. I'm actually sorry, but now I've learned what ratio doesn't work. I went 1/2 and 1/2 on the fats. It was overpowering.

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So adorable with generous filling...yum!

11/10/2013 Flag