I used refrigerated, pre-rolled pie crusts, and made 2 pies (out of one recipe... it would be great for a single deep-dish pie, but there's too much for a regular pie plate). Because one of the reviewers mentioned that she almost burned the crust the first time she made it, I covered the edges of my crust with aluminum foil, which kept them from scorching. When I tested the pies for doneness at 40 minutes, they still needed a few minutes, so I took off the aluminum foil and when the pies were done the crusts were a lovely golden brown. Apart from splitting the filling between two shells, I made no other substitutions, and believe me, this recipe doesn't need any! Wonderful pie... a new favorite. I'm glad I made 2, so I can freeze one for later.
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I used refrigerated, pre-rolled pie crusts, and made 2 pies (out of one recipe... it would be...