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Apple Pie by Grandma Ople

Reviewed: Nov. 26, 2009
The syrup was a bit runny; so much so that on my way out the door, the syrup dripped out all over me when I tipped the pie slightly. Next time, I will add a fourth tbsp of flour to thicken it a bit. Instead of pouring the syrup mixture on top, I will mix it in with the apples, and brush the crust with it. One hour is not enough baking time to soften the apples. My end result was "apple pie al dente", although I kind of liked that the apples weren't mushy. I would keep it in the oven for about 1 hour and 15 minutes. Make sure to rest the pie on a cookie sheet or aluminum foil in the oven, as the syrup mixture can drip down below.
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Pie Crust IV

Reviewed: Nov. 26, 2009
I made apple pie to bring to a thanksgiving meal with my boyfriend's family, and the compliments I received centered around the crust. I realized too late that I lacked a roller and pastry cloth, so I had to resort to using a PAM spray bottle to roll out the dough on sheets of paper towel. Even though I floured immensely, small bits of paper towel got stuck on the dough. I would stick closely with the recipe and roll it out on a pastry cloth. Despite doubling the servings for a top and bottom, there was barely enough dough to cover the bottom of a 9-inch pie and to make the lattice top, but this could be related to the roller issue. I used a stoneware pie dish, which prevented issues with uneven cooking; I would recommend this type of dishware to enhance the recipe. The actual prep time is about 30 to 45 minutes.
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Goat Cheese Pizzas

Reviewed: Apr. 17, 2009
I added fresh tomatoes and artichoke hearts cut in quarters. Fresh, healthy, and fast! Took me only 25 mins including prep time.
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