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Blueberry Pie

Reviewed: Feb. 26, 2012
Conceptually, this recipe is easy; however, the temperature is too high and the fruit preparation does not allow for consistency or thorough baking. The crust is brown before the berries cook thoroughly. I lowered the temperature to 350 degrees and cooked the berries and their ingredients on the stove until they began to thicken slightly. Then I poured them into the pie mold, arranged the top crust, and baked. Much better results ensued!
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10 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Feb. 26, 2012
Yes, indeed! This is the best pie crust for ease of use and freezing. It browns nicely and is delicious.
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3 users found this review helpful

Chef John's Banana Bread

Reviewed: Dec. 11, 2012
I gave this recipe five stars because of the balance of ingredients. However, I am gluten-free, so this means that the whole grain flours that I use are more dense and require additional baking time if one uses only one tablespoon of milk. Like Sarah Jo, I exchanged the walnuts for pecans. Finally, I am doing a test kitchen using this recipe for substitution of different fruit flavors. Please stay tuned. So, following are my changes for gluten-free banana bread: 1.5 (1 1/2) cup Organic Oat Flour; .5 (1/2) cup of Organic Coconut Flour; 1.0 cup Organic Pure Cane Sugar OR .75 (3/4) cup packed Organic Light Brown Sugar; 1.0 cup chopped Pecans; 1.0 tsp Pure Vanilla Extract .75 (3/4) cup Almond Milk; No Chocolate Chips (they overpower banana flavor) ALTERNATE ADDING FLOUR AND MILK UNTIL BATTER IS SLIGHTLY STIFF (YOU MAY HAVE A SMIDGE OF MILK REMAINING IN CUP). REDUCE BAKING TEMPERATURE TO 325F AND REDUCE BAKE TIME TO 50 MINUTES. CHECK BREAD WITH SKEWER AT 45 MINUTES. Enjoy gluten-free banana bread!
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0 users found this review helpful

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