Hi, Everyone.
A few months back someone asked about pat-in-pan pie crusts, and Penny
R. submitted the following recipe for an easy-to-work-with pie dough.
"In bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp.
Salt, 1-to 2
Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and
Leave both the butter and the cream cheese out on the counter to soften for
about 15 minutes before making the crust. No further liquid required! Enjoy!
Penny
Sent from my iPhone
> On Oct 14, 2020, at 6:05 PM, Dani Pagador via Cookinginthedark
> wrote:
>
> Hi, Everyone.
> A few months back
The butter and cream cheese seem liquid enough, I
think. I'd give it a go and maybe you'll be in
for a nice surprise. I'm going to do this one of these days soon.
Karen
At 05:44 PM 10/14/2020, you wrote:
Leave both the butter and the cream cheese out
on the counter to soften for about 15 min
No apple pie … at least not yet. I prepped and cooked the apple pie
filling (used Granny Smith and Honeycrisp), but the apples cooked down
too much. It looks like pie filling will become applesauce, maybe to
be mixed in to a cake. Hopefully it won't be too sweet--I put in 3/4
cup sugar, 1/2 tsp cin
I’m glad the problem is fixed.
From: Cookinginthedark on behalf of
Bridget Micallef via Cookinginthedark
Sent: Tuesday, October 13, 2020 10:54:25 PM
To: 'Cooking in the Dark'
Cc: micab0...@gmail.com ; 'Jason Castonguay'
Subject: Re: [CnD] Attention List Membe
