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    Pie

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    Eileen Mai Vo
    FRUIT pie ingredients: -6 SIZE FRUIT(s) -2 BODYPARTfuls of sugar -2 Small BODYPARTfuls of cornstarch -Grated CITRUSFRUIT peel -nutmeg -SPICE (Pit) Add filling to a pastry-lined pie dish. Top with other crust. Trim and flute ed ges. Using a sharp UTENSIL, cut four slits into the top crust. Cover entire pie loosely with

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    Pie

    Uploaded by

    Eileen Mai Vo
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    FRUIT pie ingredients: -6 SIZE FRUIT(s) -2 BODYPARTfuls of sugar -2 Small BODYPARTfuls of cornstarch -Grated CITRUSFRUIT peel -nutmeg -SPICE (Pit) Add filling to a pastry-lined pie dish. Top with other crust. Trim and flute ed ges. Using a sharp UTENSIL, cut four slits into the top crust. Cover entire pie loosely with

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    FRUIT pie ingredients: -6 SIZE FRUIT(s) -2 BODYPARTfuls of sugar -2 Small BODYPARTfuls of cornstarch -Grated CITRUSFRUIT peel -nutmeg -SPICE (Pit) Add filling to a pastry-lined pie dish. Top with other crust. Trim and flute ed ges. Using a sharp UTENSIL, cut four slits into the top crust. Cover entire pie loosely with

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as txt, pdf, or txt
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    Pie

    Uploaded by

    Eileen Mai Vo
    FRUIT pie ingredients: -6 SIZE FRUIT(s) -2 BODYPARTfuls of sugar -2 Small BODYPARTfuls of cornstarch -Grated CITRUSFRUIT peel -nutmeg -SPICE (Pit) Add filling to a pastry-lined pie dish. Top with other crust. Trim and flute ed ges. Using a sharp UTENSIL, cut four slits into the top crust. Cover entire pie loosely with

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
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    FRUIT Pie Ingredients -6 SIZE FRUITs -NUMBER medium FRUIT(s) -2 BODYPARTfuls of sugar -Small BODYPARTful of cornstarch -Grated CITRUSFRUIT

    peel -nutmeg -SPICE (Pit) FRUITs and cut each into NUMBER2 wedges In a large bowl, combine sugar, cornstarch, CITRUSFRUIT peel, nutmeg, and SPICE Add FRUITs and toss to coat evenly Add filling to a pastry-lined pie dish. Top with other crust. Trime and flute ed ges. Using a sharp UTENSIL, cut four slits into the top crust. Cover entire pie loosely with foil. Place in oven preheated to 375 degrees Bake for 30 minutes Remove foil from pie and bake for an additional 45-60 minutes, or until top crus t is golden brown and the filling bubbles up through the slits Allow pie to cool completely to room temperature before slicing and serving.

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