apple hand pies smitten kitchen

I think next time I will stick with the all butter recipe I use, but I LOVED the filling. I try to buy apples from the markets where they’re fresh from the orchards when I make pies. My baking pans aren’t in any condition I worry about scratching up, but if they were, I’d just be careful, nothing too sharp, not putting too much pressure on. I don’t eat eggs so I find it wasteful to crack an entire egg just to use a tiny amount to brush onto dough. Going to have to try this out ASAP. Not the best tasting crust I’ve ever made. I used Mom’s quantities except for the sugar and spices which I used from this recipe. I use glass pie plates. Put the flour, sugar and salt in the large bowl of the Magimix fitted with plastic blade and chill for 30 minutes. This recipe is very good for making perfect Apple Pie. (ok, that’s good news too). The apple juices mixed with the re-melted caramel and made a sweet and warm apple-cider like flavor that was to die for. Since the life works in funny ways, I didn’t make the pie that day, I am making it today! Everyone loves it. Well, I had the scary job of baking pies this Thanksgiving. Preheat oven to 375 degrees and position oven rack one level below the center. Especially if I use a mix of apples. Was it warm when you wrapped it (that can do it, as it traps the steam)? Can I lightly bake the filling beforehand, so the apples down brown too much? Found insideThis is a book you'll want on the shelf." —Sara Forte, author of The Sprouted Kitchen A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious ... It is delicious too – I only add a bit more lemon juice as I like it a bit more tart. Flute edging or press with fork tines to seal. Saw this first in Cook’s Country Magazine (sister magazine to Cook’s Illustrated) but they called for store bought roll out crust! In response to Whitney’s question above – the honey crisp apples are your problem. SmugMug just handles the transaction and printing — that’s where 90% of the money goes. Please say it isn’t so! Thank you Deb! That was the case with her apple pie and her pie crust. making apple and blackberry pudding this weekend to use up the last few…, So on my very first apple picking adventure this year, we ended up with 5 bushels because I naively thought I needed that much applesauce. I think in the future I might start out at the lower temperature and cook it for the full 55-60 minutes so the insides have a chance to get properly soft and gooey. Rookie mistake! “Would you like the recipe?” … girl, please, DO YOU KNOW US AT ALL?? Thanks deb :). I omitted the lemon juice because I didn’t have any, so I put slightly less sugar. I made this last night, and it came together beautifully! Set aside. * Speaking of flaky and buttery, I’ve found that the crusts of slab pies, unweighted by thick fruit fillings, tend to puff into gorgeous flakes far more readily than standard pie crusts do. And make cooking joyful. I also do the 2 tbsp of butter under the top crust, and sprinkle the cinnamon/sugar mixtrue lightly on top of the pie before baking. I’d say this recipe is pretty close to perfect, assuming you use apples that hold up well to baking. It was a huge hit! That is why you get the hollow pie dome over the apples. Now I just have to get this beauty into the office on Thursday for our Halloween party. hi. Have you ever done a crumble toping on this. Thanks for making your recipes so approachable, Mel! OOOPS!! With Halloween being this week, can you suggest any ghoulish dinner party recipes? Using a paring knife, cut a few small slits on the top of each hand pie, then sprinkle … 1/2 cup (118 ml) water, very cold (I pour 1 cup and add ice while I work, then measure 1/2 cup from it when I need it) Filling. Peach Hand Pies by How Sweet Eats. Make Sauce: Wipe out your pan, add butter, and melt over medium-low heat. So many that we would put a sign up in the fall telling passer-bys to help themselves to our apples. It made it difficult to slice and serve the pie in a pretty wedge shape. There was a bit of ‘soup’ going on but I reckon that’s fine; nobody likes a dry pie! I did make a small adjustment to the recipe. My husband made it late Sunday evening and we enjoyed it for lunch yesterday. It’s like pie… only rectangular. Or the apples turning to complete mush. I got it at Michaels on sale, it was in the holiday section. It does a wonderful job of absorbing the extra juice and creating a moist but not runny pie! I have made many apple pies over the years and decided to try this recipe, crust included. right? Deb this pie is gorgeous! Enjoy! Can’t wait to give some other fruit the slab treatment. Or you can just bake the filling, any filling, in a lidded dish and scoop it up with gingersnaps. robin — In general, almost all pies bubble out a little, which is why we use the baking sheet. Now I need to have a party to serve this tasty treat. ), and yesterday, I made a hybrid one that smelled like fresh apple fritters — I used the Apple Crumble base from Cook’s Illustrated and topped it with your crumble from the Deepest Dish Apple Pie (aka the pie that made my husband renounce his mother’s double crust apple pie forever and really ticked her off last Thanksgiving… :) A double recipe of it was gobbled up in record time. In a large skillet, heat butter over medium heat. Quite possibly I messed up the amounts in the recipe or perhaps I just didn’t roll it thinly enough. The latter is the reason I never make pies — her recipes are terrific, but take me the entire day. ;). 1/2 cup confectioners’ sugar I used to peel apples but stopped bothering with it. “Why not?” says I.”Everything’s better with bourbon.”, what’s the best way to store this on the counter? But when you add the reduction back to the apples, you have it, at last, true apple pie filling. In the future I will also switch out the filling for blueberries, pears, etc. I really don’t mind at all when people point out errors. I’m so frustrated right now and kicking myself for not just sticking with my tried and true recipe. Thanks for another great recipe. I used Cortland apples we just happen to pick yesterday at the farm. I normally use Macoun and Honeycrisp. I didn’t know that I liked apple pie so much. I think they will be a superb pie apple. Make a well in the flour mixture and add half of the liquid. We moved onto oatmeal cookie-ish crumbles (would you like the recipe? Oh an the pie looks ingenious and fantastic, great idea for large family gatherings. Thank you! Chill until ready to use. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle coarse sugar generously over the pies, and place pies in the oven to bake. This slab pie is wonderful!! Maybe next time I would to have time at 375 and half at 400? I am going to take a good hard look at the two you have on the site and see what they’re like. I know what I’m doing this weekend…. When autocomplete results are available use up and down arrows to review and enter to select. But who’d be into a thing like that? I think I’m going to try this recipe because it looks so darn delicious. Wow – absolutely delicious!!! No success:(. OH my. We’re considering baking 15 pies for our wedding, but would like to have them ready for a quick re-heat on the day-of. Reduce heat, cover, and … Thank you. We are hosting a German exchange student; he needs to learn all about American desserts. But I’ve a bit of a weakness for pie that might just come through. Perfect! I made the double-crust version (no lattice-top). I cheated with the pastry and made it in my food processor. It is gorgeous! It keeps at room temperature for at least three days. I welcome your thoughts. Let the butter cool for a few minutes before adding the dairy or eggs. I hope all of your feasts, festivities, and afternoons with friends and families are too. Okay, so I made this this morning. Like I said, this slab pie is gorgeous, so I dont want to “gild the lily” here. It is possible that the extra pan blocked some of the direct heat. Apple varieties — I talk about this a few comments above. Make the Pastry: In a large bowl, whisk together the flour and salt. Add the butter to the well and, using a pastry blender, cut it into the flour mixture until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water. I totally get you with the picking frenzy. Squeeze of lemon juice It takes messy hands and more work, but if you toss the apples with the spices and then pick them up and lay them neatly in the bottom crust they don’t sink and the top crust stays where it belongs–on the apples. Also, Deb – I am with you in the all-butter crust camp. I really want to know. I used Johagold (4) and Granny’s (2) and the pie was wonderful. Thus, it kind of works. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. They had never seen one before, and were quite taken with the idea. 10 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces (12 tablespoons, non-lattice) Originally 5 of us…standard Apple pie would be just fine..But there will now be 9 of us. Love the comments always enlightening. Do you think its sacreligious to use canned pie filling? Thanks! This recipe is a definite keeper. I think this mistake has now yielded a delicious streudel recipe that I would definitely make again! The dough worked out nicely but I had to add another 1/4 cup of water as it was too dry. I decorated the edges with little maple leaves, with a few bigger ones in the middle. Used heaping measures of all spices, but didn’t quite double. I made this yesterday and it was awesome. As this recipe is a holiday staple now, I must give in and get the pan. this time i used mostly granny smiths with a few cameo and red delicious, subbed arrowroot powder for the cornstarch, and sprinkled about two tablespoons of oats over the bottom crust before the apples to help absorb moisture (never had a soggy bottom this way). I’ve never seen them in a rectangular version, unless I used puff pastry, which…could actually be interesting, hmm. Contributor. Found insideFrom the bestselling "legend" of baking (New York Times), Maida Heatter, a modern-classic collection of her all-time best-loved, tried-and-true recipes "Happiness is baking cookies. Anyway it is very similar to yours recipe, except instead of egg wash she used milk to brush on the top, I’ve made it both ways and the milk gives it something I can’t describe, maybe it’s just in my head. My husband declared that this is how pie should always be made (he of the less filing is better proclivity). Used Granny Smiths for the apples (am in Australia). I’m now a new member of your fan club! Rachael — 9×13 so that the proportions work. hb — Wait, did you take it out of the pie tin? … May I ask why you were thinking you’d need more? I also used mostly Granny Smith apples, and I think in this case, the lemon ingredients are a bit too much, and I would reduce then next time. Thank you, thank you, thank you! Thank you! I totally pick way too many apples each Fall. Reading this recipe, I am puzzled by the instruction to place the pie plate on a preheated rimmed sheet that has been sitting in a 500 degree oven. Had to taste test first…. Christmas day dessert is sorted! I serve this in 18 “squares” (5 cuts on the long side, 2 cuts on the short, yielding 2ish by 3-inch pieces) but it can also be cut into 12 larger rectangles. The proportions here should be correct. As in maybe perhaps 25 pounds more than we needed? Apple pie is one of my favorite pies, this lab will make a great change. (Unless that is super creepy; then forget I said anything!) ps. I know that my comment to this post is coming much, much too late – however, I just discovered your site and, not wanting to miss anything, I’m reading through the archives. Back again…made all rhubarb variation & so good! Get your hands in the bowl and knead it just two or three times to form a ball. Slab pie has been a staple in our house since the sherries BUT, you much try it with peaches if not already. 1 tablespoon white sugar. Heat the oven to 350 degrees. My mom used to make this and it brings back good memories. Ah, I found them!! I posted my apple pie recipe this January 2010, and I have always done the basic double-crust pie, however for the post I also did a lattice one, but I agree that the no-lattice top approach for apple pies is best. These are Australian). have you ever ‘crammed’ a bit more apple into it? We just made this last night. This last one was the best – very flaky, crisp and tender crust. So now I make this apple pie every year because it uses so many apples! And my birthday. … 100 easy and essential recipes for cookies, pies and pastry, cakes, breads, and more, with photographic step-by-step how-to instruction, plus tips, variations, and other information My pie was almost gone before anyone even thought to cut the pumpkin – so you know it was good! And I used a little vodka in the ice water for the pie crust. Put the pan in a warm, dry place and let them rise again (about 1 hour). In a medium bowl, stir together 1 cup sugar, 3 cups … But did it live up to my expectations? I’m loving all the apples this autumn :). Also, I like that you use at least 2 different types of apples. Would you freeze it before baking it? Mix brown sugar, cornstarch and cinnamon; add to apples. MelissaBKB — I had not seen that, actually, and it is a thing of beauty. It’s like these tasty morsels that you can obtain only by you paying close enough attention to the text! Thanks for the fantastic recipe, Deb! Thank you! This looks and sounds glorious and as it’s a sweet recipe and has the word “apple” in it, I am going to have to try it. Deb- what apples do you like to bake with? This apple slab looks great. With that being said, I was wondering if it would taste ok adding in cranberries? Thank you, I think your cookbook will be my Christmas present to myself! My dad brought a large box of apples and pears last weekend. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Unfortunately, the Good Reads page was powered (auto-generated) by Google Reader, which shut down on July 1st. One tip for those with a pastry blender: I suggest mixing in both your fats at the same time. Thirdly, and most important, the blue bowl is amazing. Here’s what happened when I took to the kitchen. Also, can I mix the crust in a cuisinart? Found insideBeloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known. Julia Turshen has always been cooking. Thank you! I made a peach slab pie a couple of summers ago, and you’re so right about it baking up extra flaky. Their ways in the kitchen stay with you especially when they prepared something you loved and can’t live without. We’ve had it for breakfast for the last two days, and it’s amazing. My apples caused a lot of liquid to pool at the bottom of the bowl. So thank you. Preheat the oven to 400 degrees F. Combine the lemon juice and diced apples in a bowl to prevent them from turning brown. can’t wait to “test” it! to the question: oatmeal cookie-ish crumbles (would you like the recipe?) I’m thinking because the top was closed rather than open, all of the moisture from those Macs remained inside and I ended up with about a 1/2 inch of liquid in the bottom of my pie. Did your filling look heavier than mine does in the pictures? For me, the shortening got overmixed, and I still had big pieces of butter. Tell us what you thought! Deb, how do you think this would work if I made a batch of the caramels [from the salted caramel brownies] and poured it over the bottom crust to act as a caramel layer in this? Clare, meet Sarah (re, caramel apple slab pie), Sarah, meet Clare. Now there’s a thought. It worked wonderfully for me as the large grater holes make pea-sized butter pieces. Have made and eaten this since childhood! I used the non-lattice recipe. Mainly I was disappointed by the crust. I have to be honest, though, I use this crust exclusively these days, for lattices too — it’s fine. All Butter Really Flakey Pie Dough {with Step-by-Step Video!} Assemble for the oven. What could be more American than apple pie?! Crack an egg into a small bowl and add a tablespoon of cream them mix well and chill until ready to use for egg wash. Because, I desperately need one! wouldn’t change a thing. My crust is similar to this one; it uses some shortening. If it tastes half as good as it looks, it’ll be a big hit. I hope I didn’t end up rolling it out too thin and it holds up. The best one i have made so far. Ok. You’ve made the crust lovers happy. This was a hit. I didn’t use all butter, but rather 4 oz. Set aside. Thanks so much for an amazing recipe! They absorb the liquid and you can’t even tell they are in there. If you can get them, Macoun apples (available mostly in northeastern US at farmer’s markets and PYO farms) work perfectly in pie and dumpling recipes. I think I am going to half to go apple picking!! Thanks for the great recipe, Deb! How delicious! This is far too much pie to have in one’s house. I used this recipe and your pie-making 101/102 and my pie was pure perfection. Especially when it comes to this pie. Remove the saucepan from the heat and stir in the butter until melted. Thank you so much! Strawberry Dark Chocolate Hand Pies – Two Peas and Their Pod. Meanwhile, whisk 1 large egg and 1 tablespoon of the water together in a small bowl. See more ideas about apple pie cake, food, apple recipes. Do you think a gluten free flour mix would work in your dough recipe? i think i searched pie crust? The pie tasted great and I will definitely make it again and adapt it to summer fruit. and Thank You:) I tried to make one I really liked just this past weekend. For the filling: 3 large peaches 1/2 cup brown sugar (light or dark brown) Pinch of salt 1/4 teaspoon ground cinnamon my crust didn’t crisp up like I wanted so I may dot the apples with butter next time. 1 teaspoon ground cinnamon Not sure if it was to do with longer resting time or size of pie, but next time I make one I will leave the pastry for 24 hours. Gosh! I am going to use Sweetango apples. FOr late ones I use 2/3 cup sugar. White Peach, Rose and Basil Hand Pies – Local Milk. I’d eat it.). I made this pie with your all butter crust recipe last week. It will no doubt taste great (how could it not?!) Actually, I’ve been afraid to cook, period all my life! Use a spoon to drizzle over top. And, if you wouldn’t mind telling, what brand of flour? Is a cook time this variable normal? Previous post: lazy pizza dough + favorite margherita pizza, Next post: potato and broccolini frittata, lazy pizza dough + favorite margherita pizza. Jenny — Some apple varieties are juicier than others, for sure, so it might be just about choosing the right varieties. Oh and I loved, loved, love the pizza from last week. Clearly I need to let the pie bake longer, but then I worry about the crust burning. :DD Using a sharp knife, cut slits into the remaining circles. Thank you for this, I have been looking for this receipt since my Grandmother pasted away over 35 years ago. 1/4 teaspoon ground nutmeg It taste great but the dough almost taste puff pastry like. I know they seem very dull to eat, but they’re not especially wet and seem to hold up well in baking. So, I am a very lazy person and almost always get store-bought crusts (I KNOW, sacrelige, but I have my reasons!). Gisele — I’ve never used it before, but I don’t see any reason it wouldn’t work here. Gorgeous! I did cook it for about 60 minutes though as the top wasn’t quite done at 45 other than that I followed the recipe exactly! I had to promise to make two next time. Turned out gorgeous! Looks delicious! I’ve made this pie (non lattice version) every year since I’ve started hosting thanksgiving (this will be my fifth) and everyone RAVES over this pie. Happy days. Wonderfully easy pie crust to roll out. Actually, the fact that it’s hard to find them is what makes this fun. Oh, my goodness. Hey Deb, I also added an additional 1/2 tablespoon more of cornstarch. Blueberry Hand Pies by Like Mother Like Daughter. Then, scrape the mixture into a bowl and hand-stir in the cold water and continue with the recipe above (kneading a bit). Here on the West Coast, we have a plethora of persimmons this time of the year – any recipes to use those up? 1. For non-lattice, you have less flour and water, but more shortening and butter. But delicious regardless and praised by all. I just made this tonight. Then put the pie in the oven frozen and bake for about 40 minutes. Made this yesterday and although there isn’t actually that much left of it, what is left seems to have gotten a bit soggier overnight on the countertop than a regular pie would. I used and orange muscat champagne vinegar for the sugar drizzle. 1/4 teaspoon ground nutmeg However, I think that a flat pie like this could be more forgiving of extra wetness. Weird question – I am traveling for the holidays and I want to make this pie – but I kind of want to prep the filling and dough beforehand, take it with me in a cooler about 600 miles away, then assemble and bake? Do you think I could finagle a strange-but-tasty ROUND slab pie out of this? Came out sooooo good! Deb – have you ever had an apple slice? and the filling was very well flavored (I took Deb’s advice and doubled the cinnamon and decreased the lemon juice to 1 TBSP, omitting the zest entirely). All pie recipes end with not enough dough for me. My daughter and I took my grandchildren apple picking and ended up with loads of apples too… applesauce and several double sized apple crisp and deep dish ( 13 by 9) apple pies without a bottom crust were made here. Fabulous. Otherwise, it’s a great recipe! I put my hands under really cold water, dried them and finished breaking down the butter a little more. Even skipped the icing as we are indulging on this at home for New Year’s. I’m excited to try this recipe this year for my first Thanksgiving apple pie. I’ve never made a pie from scratch and this sounds like the perfect one to start with. :). Thanks! Also, when I serve it on thanksgiving, I want it to be hot and serve it with vanilla ice cream. Deb could you cook us up something yummy with Fennel and Apples? Thanks. Found inside – Page 1This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs. • Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry ... Just found this; looks great! I did use the Hoosier Mama apple pie filling method instead, which involves macerating, draining, and thickening the resulting syrup, because apparently I’m incapable of doing things the totally easy way? Love the idea of a slab pie. 4 tablespoons butter. No wonder people come to you for recipes! I think I’ll have to make this, don’t want those apples to go to waste! Just a question, but why do you need more flour for the lattice crust? Mom’s recipe also uses a an egg white glaze, beaten stiff and spread on just befroe baking. We had two glasses of local TLO wine and a charcuterie board followed by fresh Halibut for Carol and fresh Salmon for me and finally one of their specialties a Mom's Apple Crumble Pie (ala mode) brought in daily from The Pie Hole in Hollywood. Can I make the apple mixture ahead and refrigerate? Really. 1 egg white, beaten lightly. perfect for fall apple picking time! Despite the ‘did not take notes drama’, the pie looks mighty fine to me. Roll out the pie crust into a deep (roughly 1½ to 2 inches deep), 8-inch pie plate. Do you think that will stand up to the lattice? I know you made that pie for dessert which means after dinner but really how could you not cut into it after 10 minutes? My daughter did her own thing at her house. One week and 215 lbs of apples later, I have 52 quarts of canned sauce and 5 gallons of dehydrated slices. I followed these instructions for my first-ever crust attempt, and it actually came out pretty good! We are making handpies actually, so I was wondering if you thought the crust would hold up. They are ugly to look at, but I find they are great all-purpose apples: they’re good for eating raw, are a nice mix of sweet and tart, and hold their shape fairly well/remain flavorful during cooking. made the filling dense and full of apple flavor. Hope you enjoyed the UK x. I’m at 30,000 feet flying cross country and definitely should NOT have read this post. Kit — I am sure you could use round crusts here. I’m thinking that peach or cherry pies, with their excessive juiciness, might be better-suited for lattice-tops and Cook’s Illustrated seems to agree. Learning your lesson is overrated; pie is not. I just made this and it’s my new favorite apple pie. It came out perfectly – each piece could be picked up by hand and the pastry was flaky & crunchy. What a great recipe. When the second one was in the oven, I finally turned the oven to 400 to speed things along because I was running late. Next time, I’d like to try increasing the amount of apples AND the glaze as well as turning the tart-to-sweet apple ratio more toward tart. Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day. Pie lovers here got their fill without the calories of a second crust …win win all around ( and good for my required low salt diet too!). I’ve made this pie twice now, once with granny smith and braeburn and the other time with all jonagold. It will also help them soften more in the oven. I may have missed this, but how do you prep the pan? I flavoured my apples with cinnamon, nutmeg and a little lemon juice. Hi. Prepare filling: In a large bowl, toss apples with lemon juice until coated. Here, it’s just important not to get them too big or bumpy to lay flattish. What I did do was put the top layer of crust back in the freezer and made a crostata with just the bottom half (and I left the majority of the apple liquid in the bowl so it wouldn’t be too soggy). Thanks for sharing. Fudgy Peanut Butter Hand Pies by Wine And Glue. If you are having issues with the filling being watery, sprinkle the bottom of the pie crust with little bit of breadcrumbs before you fill it. This content is imported from {embed-name}. But I do tend to pick 25 pounds too many of blueberries every other July 4th. But here’s the thing: I haven’t been able to get consistent results. You wouldn’t put a glass pie plate on a preheated sheet, would you? ], Apple Pie Awesome recipe for pie. Yes! Mix to combine. Heat the oven to 400℉. I think this idea came from either Martha or Rose Levy Berenbaum. Smitten Kitchen recipes are easy to love: They’re accompanied by a personal (and often humorous) backstory, they’re packed with helpful step-by-step photos, and, at the end of the day, they’re reliable. Turns out it’s a pastry blender. Also, if I can’t find my jelly roll pan I wonder if this could be made the same way in an 11 x 13 glass baking dish (opinion is fine if you’ve never tried it). I have made 2 batches of hand pies, most of which I have eaten for breakfast, both warm, room temperature and cold. Ruth — If using a Cuisinart, I think it’s best to only use it to pulse in the butter. Would I take a regular pie recipe and double the filling? It’s basically my goal to make the exact kind of pie dough you don’t care for — buttery, flaky, layered. When our food stylist baked the pie for our photo shoot, it came out beautifully. The best tip I’ve found for apple pies is to sugar the apples, set them in a strainer over a bowl and then boil down the juices to a thicker consistency. Awesome recipe! I make the pie and cook about 15 minutes less than called for. ½ cup butter, cut into pieces. Have you ever made Smitten Kitchen’s Apple Pie? I have a set of 3, though it’s possible there was once a 4th. Rolled out the extra and made faux bobka with cinnamon and brown sugar and dark chocolate chunks rolled up and cut in cylinders, which were a delicious breakfast snack. Thank you! If one pulses it in, all those butter bits get too lost and the dough isn’t as flaky. Mine turned out perfectly tonight. The crust was surprisingly flaky I was worried I messed around too much with the dough trying to get it in the dish but I must not have because it turned out perfectly! I made this last night with the full top crust, and after letting it cool over night, it came out HEAVENLY! Her archive to improve upon some of the filling is bubbling, 40 to 45 minutes been of. I know it was very frangrant, which is always my favorite pies, the crust would hold well! 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