![]() Slice apples, toss with lemon juice, vanilla, sweetener and spices.Roll pie crust to fit dish, add parchment paper and pie weights.Form dough into a disc, wrap and chill.Pulse crust ingredients in food processor.Once your oven is at temperature, bake the crust for 10 minutes, then remove the parchment paper and pie weights and bake for 5 minutes more.Return the pie crust to the fridge to chill while you preheat the oven to 350☏. Put the parchment paper back on top of the crust and fill the cavity with pie weights. Using a fork, prick the bottom and sides of the crust at half-inch intervals. ![]() The pastry will probably break, (expect it to) but you can easily press it back into shape.Remove the top sheet of parchment paper, invert a 9-inch round glass pie plate on top of the dough, then hold on to the bottom sheet of parchment paper and carefully flip it over so the pastry is now in the pie dish. Using a rolling pin between two sheets of parchment paper, form a disc about 12 inches in diameter. When you're ready to bake, remove the dough disc from the fridge.The dough will be much too soft to work with unless it is chilled. Refrigerate the dough for at least an hour or overnight. ![]()
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