Mar 5, 2025 · While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, …

Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with …

Freeze the pie for at least 6 hours, up to 12 hours. For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the ...

Strain into the par-baked pie crust. For the topping: Mix the sugar and cinnamon together in a small bowl, then sprinkle over the pie. Bake until just set with a slight jiggle, 40 to 45 minutes.

Put the pie shell on a baking sheet and pour the filling into the hot crust. Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges ...

Allow the pie to cool to room temperature before drizzling with the glaze and topping with the dehydrated blueberry sprinkles. Once the glaze sets, slice into bars and enjoy. Store leftovers ...

Preheat the oven to 350 degrees F and spray a 12-cavity muffin tin with nonstick spray. Stretch each biscuit slightly to an approximately 5-inch circle in diameter, pressing one into each cavity ...

Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack. For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a ...