What a great recipe - husband loved it! Just a couple of things about the pie dough:
1. 450 degrees is hot! Store-bought dough will probably over-brown quicker than hand-made dough. I used hand-made at 450 for 15 minutes, and then turned it down to finish at 400. Pie came out perfect.
2. I didn't pre-bake my dough; it came out just perfect. Although, we like the softer bottom crusts - it reminds me of the "slick" dumplings they make down here in the south.
This is a keeper. Recipe is great as is.
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?