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Easy As Apple Pie!

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Photo Details:

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
Apple Pie
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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
lindalou1472 on

What advice would you give someone starting this project? Absolutely use the pie cloth and rolling pin cover.

lindalou1472 on

Hi Linda! That is a very fine looking pie. One to be proud of. How did it taste?

08/26/2013 Flag

Honestly...the filling never got thick and the Granny Smith apples didn't cooking enough. I'm not giving up! Apple pie has always been my biggest nemesis. But know that the pie crust was delicious, just ask my husband...I ate every last crumb :) As we speak, I'm baking off a blind crust for blueberry pie. Use the pastry cloth is a godsend and I've found that I need to be a bit more patient when rolling...I tend to go to fast causing the crust to split at the edges. Mark my words...I will conquer the apple pie! All in all...I'm so glad I purchased your class. $ well spent!

09/01/2013 Flag

Is thatsparkling sugar on the top? If so, did you like it?

09/22/2013 Flag

My apple pie usually take about 1 hr 10 minutes + for the apples to be as yielding as I like.

10/01/2013 Flag

Don't be afraid to cover the pie tightly with foil after the first 20 minutes and really let it bake for more than an hour to cook the apples. Increase the thickener you used by 1 T each time you make it until you get a filling texture you like.

10/28/2013 Flag