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The Watercooler
Simple apple pie recipe
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<blockquote data-quote="donna723" data-source="post: 205452" data-attributes="member: 1883"><p>Loth, I've never heard of making a pie like that, where you completely bake the bottom crust, then add the filling and top crust and bake it some more. How does that work out? Does the bottom not get too brown before the filling is completely cooked and the top is browned? How do you stick the raw dough for the top crust to the baked crust on the bottom?</p><p> </p><p>When I bake two-crust pies I always use glass pie pans and start them out at about 400-425 for the first 10 minutes or so, then turn it way down to about 325 and let it bake very slowly until I'm sure the bottom crust is completely baked.</p></blockquote><p></p>
[QUOTE="donna723, post: 205452, member: 1883"] Loth, I've never heard of making a pie like that, where you completely bake the bottom crust, then add the filling and top crust and bake it some more. How does that work out? Does the bottom not get too brown before the filling is completely cooked and the top is browned? How do you stick the raw dough for the top crust to the baked crust on the bottom? When I bake two-crust pies I always use glass pie pans and start them out at about 400-425 for the first 10 minutes or so, then turn it way down to about 325 and let it bake very slowly until I'm sure the bottom crust is completely baked. [/QUOTE]
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Simple apple pie recipe
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