Wow! This was great and very easy to make. I had a ready made, unroll crust in the fridge, so used that. I also dripped about 10 drops of lemon juice across the fruit before adding the butter and lattice crust. I added extra cornstarch as others suggested, although I used 5 tablespoons of cornstarch. This worked well, making a thick gel that wasn't runny. I baked it on the rack one below the middle, on the pie ring and used the crust shield to protect the edge from burning. It baked with the dial at 400 (thermometer at 375) for 45 min, then I upped the dial to 425 for another 15 minutes, until the crust was browned and the filling started to bubble. Next time I'd try dial at 425 and check thru windo for bubbling (sound) and color at 40 minutes, then adjust for final baking. Delicious with vanilla ice cream!
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Wow! This was great and very easy to make. I had a ready made, unroll crust in the fridge, so...