There’s something incredibly nostalgic about a classic apple pie, especially when it’s made with a buttery double crust and ...

You should have enough to cover a 9-inch pie plate, with 1/2 inch or so overlapping the edge. Transfer the dough ... checking halfway through to see if the crust is puffing up.

What if the pie crust shrinks? If the crust shrinks, add whipped cream, crumbled cookies, or chopped nuts around the edge of the pie to cover. Or slice the pie and set pieces on individual plates ...

Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes. Line the crust with parchment paper or foil and ...

Cover the bowl and refrigerate ... your fingers or a fork. Place the pie in the oven, then pour the lavender custard through a fine-mesh sieve into the crust-lined pie pan. Bake until the custard ...

There's only one I'd buy again. Simply Recipes / Sarah Crowder Recently, I took a poll and asked 14 of my family and friends: Do you buy pie crust or do you make it from scratch? With the ...

You can also prepare the crust and filling and store them separately until ready to bake. Both will last in the fridge for up to 2 days. To freeze this pie, cool completely and then cover with ...

Try our apple turnovers recipe. With a buttery, flaky crust and a cinnamon-spiced apple filling, these turnovers are for any season.

Pour pumpkin mixture into two cooled pie shells. Cover edge of crust with a crust guard or foil. Bake at 425 degrees for 15 minutes, then reduce oven temperature to 350 degrees and bake for an ...