SUGARY SWEET SERVED UP HOT OR COLD!
Ok, check out this ingredient list: ready-made pie pastry, sugar, cornstarch, 2% milk, butter, vanilla extract, and cinnamon. See? Told you so!
The hardest thing with this is measuring out the pie pastry properly so you don’t wind up with a crust that looks like a gargoyle. You’ll avoid having ugly crust by carefully rolling out the crust so it fits your 9-inch pie pan. You’ll put it in the pan, ensuring there’s overhang and then you’ll crimp those edges so they look pretty. Then you’ll line the inner part of the crust with heavy duty foil and weight it down. You’ll need to do this to keep your pie pastry from shrinking up or blistering as it bakes. If you don’t have pie weights (yes, they have weights all their own!) then you can use dried beans or even uncooked rice to help you achieve crust perfection. When the crust is finished, don’t forget to drop the heat down so that when you put the pie in there, it won’t burn. Cool it completely before you pop it into the fridge. If you’d like, eat it while it’s warm, or let it chill for an even better flavor.
I found this sugary sweet recipe for this review from the Taste of Home website. Click the link below to go visit the site and get the detailed recipe.
CLIKE HERE FOR RECIPE
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