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Recipe Reviews 3 reviews
Ruth's Grandma's Pie Crust
Used this to make Grandma Oples Apple Pie today and it turned out great! I'm not an expert when it comes to pie dough but this was such an easy and forgiving pie dough to work with! The only changes I made was to add the egg to the flour mixture first then add the ice cold water 1 tbs at a time until the dough formed, used a little shy of 1/2 cup. Also I cut the shortening up and froze it for a bit to make it nice and cold, much easier to work into the flour this way. One mistake I think I did was not chilling it long enough. I was in a bit of a rush and only chilled it for 15 minutes but I think I would have had an easier time rolling it out if I didn't rush it. I saw other reviewers saying that this made too much for 1 pie but I thought it was good for a pie with a lattice top, although Im not an expert roller so I did have quite a bit of scraps but I didn't mind that. None the less it turned out great, such a flaky tender pie that still held up an apple pie, will definitely be my new go to crust!

1 user found this review helpful
Reviewed On: Oct. 21, 2011
Apple Pie by Grandma Ople
Made this today to find out what all the hype was about and it came out great! Used all the right ingredients, added vanilla and a squeeze of lemon juice. Took the advice of mixing the apples with the caramel before putting it into the pie shell and reserved a bit of the sauce to brush on top of the crust and personally I think that If I added the whole lot it would have been too saucy and when it cools it turns a little gummy I noticed but unless you have pools of sauce it is nothing to worry about. I took the advice of making earlier in the day and letting sit, and while having dinner I just popped it in the oven using the residual heat of our chicken dinner to warm up the pie and by dessert it was perfect to cut into and serve a la mode. Great recipe and will definitely make again! Next time I will probably add a bit of cinnamon and nutmeg.

2 users found this review helpful
Reviewed On: Oct. 21, 2011
Wild Mushroom Sauce
This sauce tasted amazing and it was so so easy to prepare! I did make a few adjustments though to add my own style to it. Sauteed the shallots with garlic and butter since garlic belongs in everything I cook. Used 2 parts crimini to one part each shiitake and oyster mushrooms since that was all I could find at the grocery store that day, and cut them very thin. Took everyones advice and used the packet of gravy mix with 3/4 cup water. Simmered with a bay leaf for some extra flavour. One thing I didn't quite agree with was the cooking times. It definitely took a lot more than 3 minutes to cook the mushrooms, more like 10 and I simmered the red wine for another 10 minutes or so just to remove some of the "winey" taste. All in all this recipe was deliciously yummy over garlic mashed potatoes and roasted chicken. Next time I would add a splash of cream at the end just to add a bit of richness, but that's just me =)

2 users found this review helpful
Reviewed On: Oct. 21, 2011

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