Pies: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
=====I Was a Diehard Pie Person—Until I Made This Cobbler===== | =====I Was a Diehard Pie Person—Until I Made This Cobbler===== | ||
=====How to Make a Stunning Lattice-Top Pie, According to a Pastry Chef===== | |||
[https://www.seriouseats.com/how-to-make-a-lattice-pie-crust-8738741 by STELLA PARKS 2/11/24 serious eats] | |||
These are great for any sort of super-juicy fruits, because the semi-open-faced design allows for evaporation, resulting in a thicker, more concentrated filling. Even if you've never made a pie, much less a lattice, I swear you can do it. It's basically the same technique we all picked up making construction-paper placemats in the second grade. | |||
=====Pie of the Week: Shaker Lemon Pie===== | =====Pie of the Week: Shaker Lemon Pie===== | ||
[https://www.seriouseats.com/how-to-make-shaker-lemon-pie-meyer-lemons by LAUREN WEISENTHAL 25/8/20 serious eats] | [https://www.seriouseats.com/how-to-make-shaker-lemon-pie-meyer-lemons by LAUREN WEISENTHAL 25/8/20 serious eats] | ||
