Robyn Grime Recipe Reviews (Pg. 1) - Allrecipes.com (14309215)

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Easy Homemade Pie Crust

Reviewed: Nov. 8, 2012
I have a terrible love, hate relationship with pie crust lately. I want a good, easy to work with all butter pie crust. I have tried so many recipes and had issues with all of them. This pie crust recipe actually worked for me last night. I couldn't believe it. I usually have a problem when it comes to blind baking the crust; it always droops. Something I did last night worked; I don't know what it was but I am anxious to try again! I only needed 1 crust so I stored the other in the freezer for later. Thanks for the video showing how to do it; that was a huge help to me!
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French Silk Chocolate Pie I

Reviewed: Aug. 30, 2012
I have made this several times and it is a BIG hit; follow all the directions especially the time it takes to beat in each egg! I always double the filling and have at times considered tripling it. If you only made a single batch of filling you would have a mighty small pie. I also top mine with whipped cream and chocolate shavings. It is beautiful and delicious.
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Fresh Apricot Pie

Reviewed: Jul. 12, 2012
First let me say that I don't think 4 cups is nearly enough apricots. I sliced up my apricots and had 8 cups so I doubled all the other ingredients with the hope of getting 2 pies. NOPE! The 8 cups was perfect for my pyrex pie plate--it was a standard pie plate, not a deep dish. I tasted it while still warm and will say that it seemed too sweet for me. Maybe it will be better when it is cold? I loved the addition of the lemon juice; that flavor really stood out to me. Overall, I thought this recipe was okay; I just need to tweak the sweetness of it. Also with the lattice work, which I had never done before, the pie was absolutely beautiful!!!
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Clone of a Cinnabon

Reviewed: May 22, 2012
This is such an easy recipe and so delicious. I make my dough in my kitchen aid mixer and then let it rise for 45 minutes. Then, I follow the recipe starting with #2. I made it the first time with the cream cheese icing which was delicious but way too sweet for us. So, now I make a glaze and drizzle it over the top. The glaze consists of 1 c powdered sugar, 3 tbsp heavy cream, 1 tsp vanilla or almond extract. With the glaze, they are even better!!!!
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Baker's Secret Pie Crust

Reviewed: May 22, 2012
I must say that this was the most frustrating pie crust recipe I have ever used and I have made several kinds. I made as directed but could not get the crust to roll out. It would break apart every time I tried and I kept putting it in the refrigerator or freezer to make sure it was cold. I finally put it in the pie plate and pushed it down with my fingers and that worked fine, though I didn't get the pretty edge I was wanting. The bad thing was I quadrupled this recipe because I plan to make more pies this week to give away. Now, I may have to make a different recipe for my give away pies. : (
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