Melba's Jammin' wrote:
> Here are the pics from crust to plate and fork. 8-)
> Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here many
> times. Filling from a Pillsbury cookbook received 43 years ago. I
> added some arrowroot as well as flour for the thickener. But not
> enough; it's pretty wet. Gotta offload it tonight because it's not
> going to keep well at all.
>
> http://gallery.me.com/barbschaller/100132

It was always my joy, as a kid, to be allowed to eat left-over pie
for breakfast because the fillings were so wet. Yum.



--
Jean B.