Recipe courtesy Cooking Light magazine. 1/2 (15 ounce) package pie dough Streusel:1/3 cup all-purpose flour1/3 cup packed brown sugar1/2 teaspoon cinnamon2 1/2 tablespoons chilled butter, cut into small piecesFilling:5 cups […]
Warm Apple Buttermilk Custard Pie
From Cooking LightThe key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven. Crust:1/2 (15-ounce) package […]
Judy’s Flakey Pie Crust
from Fresh Every Day by Sara Foster makes 2 9-inch pie crusts 3 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 cup plus 3 TBS vegetable shortening […]