Carl Eppig wrote:Exactly what do you mean by a "sheetpan"? How many standard pies would fill one?
Christina Georgina wrote:I use the Gourmet March 2009 recipe adapted from Town Hall Restaurant. Found it on Epicurious. Crust is ground almonds, graham crackers and the filling is double what is in most recipes. It makes a 10 inch pie that is quite generous both crust and filling. The technique is foolproof and I'm sure that you can convert it to rectangular pans on a volume basis with much less baking time.
Karen/NoCA wrote:Jenise, what about dipping the knife you are going to use in hot water just prior to making each cut? Not hot enough to cause the surface it touches to melt away, but just enough to slice through.
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