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I use what is called sanding sugar. It is a large grain sugar. Brush tpo crust with beaten egg white (for a shiny finish) or a little cream (for a satin finish), then sprinkle the sugar over the top. Works on any two crust pie.
I believe I see you added sugar to the top of the crust? With variations of sugar granules available which do you use and when do you add it to the top crust for baking?
Why so high of heat 475 .? Then 400 for 30 minutes won't the crust burn
It is very common to start fruit pies at a high temperature and then lower. It prevents the fruit from stewing in its own juices and turning the crust soggy.
Can you tell me what the calorie count is on a slice of this pie? It looks as though there is less calories in this versus a store-bought pie.
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