I made the recipe just as it shows.
Date Posted: Nov. 28, 2006
Photography Notes: I made enough crust for a two crusted pie. I then used a paring knife to cut out the leaves and turkey shapes. I pressed the veins into the leaves using a butter knife. Then I used an egg wash to make them shiny and to not brown to much. I baked them seperately and put them on after the pie was done.
Cooking Level: Expert
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