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Deep-Dish Apple-Blackberry Pie

From EatingWell:  September 1997 — Subscribe Now!

Your rating: None Average: 3 (1 vote)

With a traditional high-fat pie dough, it's easy to go wrong because the dough must be chilled and rolled out while the butter or shortening is still cold - a relatively small window of time (especially for beginners). Nuts and nut oil replace most of the butter in this pie crust, so the timing is less particular. The dough doesn't need to be refrigerated, which cuts down on preparation time, and because it is rolled out between sheets of plastic wrap, it won't stick to the countertop and it can be easily lifted.


READER'S COMMENT:
"this is good, but had to use spenda. (except on top) 62 carbs would put me to sleep! where was the dough receipe? "
Deep-Dish Apple-Blackberry Pie Recipe

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this is good, but had to use spenda. (except on top) 62 carbs would put me to sleep!
where was the dough receipe?

annminary 		2 weeks 4 days ago

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