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Happy National Pie Day

Jan 23, 2010 | From the kitchen of Rose



Did you know there was one? Is that not as American as Apple you know what?!

Celebrate with....a pie. And if you don't already have my favorite pie crust recipe, put the words rose's favorite perfect & flaky cream cheese pie crust and you'll have it.

Winter is such a great time to make pie as the dough stays firm but malleable for so much longer giving you plenty of time to roll it really thin and crimp the edges.

Comments

Chrissie
Go to the link, A Merrier World and follow the instructions on how to 'kate' UK (unbleached) flour which will give you the benefits of US cake (bleached) flour. You won't believe the results until you try this technique. Bread flour is too strong to use in a cake recipe!

REPLY

I have just made Rose's Banana Referigerator Cake with the Dreamy Creamy White Chocolate Frosting. The texture and flavour are superb, but when I took it out of the cake pan, I noticed that it was 'waisted' around its middle. As I am in the UK, I find that sourcing the eqivilant american flours very difficult. I have been using a tip that was shared with me by a fellow american cake baker, which is to use 50/50 plain four and bread flour. So far I have had reasonable results, but wondered if anyone could throw some light onto, which flours one would use here in the UK, to substitute for the american cake flour and all purpose flour. Any suggestions would be very gratefully received!

REPLY

Rose, that's my favorite pie dough recipe as well. Comes out perfect every time!

REPLY

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