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in article , Nancy Young at
wrote on 11/24/04 10:43 PM:
> Sheryl Rosen wrote:
>
>
>> The crust is beautifully golden, the filling seems set but still a little
>> jiggly (as the recipe proscribed). It looks great, except....the stupid
>> filling soaked right through. That pie is NEVER coming out of that pie pan,
>> is it?
>
> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
> the crust.
>
> nancy
I just looked at it again, now that its cooled off.
I could have pulled it out 5 minutes sooner...the top is a bit over browned.
:-( Not burned, yet. But definitely over-browned.
If there is a next time, I'll make the double crust recipe (Instead of
halving it, like the recipe said to) and roll it out to the same thickness.
Maybe it was just too thin, maybe it's that simple. But it did say it was
suitable for a 10 inch pan. Which is what I used. Oh well. Whatever.
Can't do anything about it now.
Maybe by the time we get to the pie, the wine will have kicked in
sufficiently and no one will care!
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