Just a follow up to the previous post, with some commentary from a failed version (not wholly constructed by me) and some further reading in the dark arts of baking.
1) Make your pie crust first and make sure it is ready to accept the filling before making the filling. Chemical reactions are going in a [...]
So, several years ago, I began working on a pecan pie recipe. My mother had given me one, and though good, I found it overpoweringly sweet. Originally, I had added some spices to it to detract from the sweetness. Nonetheless, the use of corn syrup in a home-made recipe continued to bother me (plus I [...]
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