![]() The filling should fill the crusts 3/4 way full. Divide the crack pie filling evenly over both crusts. Place both pie shells on a 1/2 sheet pan. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks. Make sure the bottom and the walls of the pie shells are evenly covered. Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Divide the oat crust evenly over two 10" pie tins (two pies is always better than one). If it is not moist enough to do so, gently melt and additional 15-25g of butter and knead it into the oat crust mixture. Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. (If you don't have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. Let it cool until it is not hot to the touch before proceeding. In a microwave, gently melt your butter on a med/low setting for 15-30 seconds. To make pie: Heat the oven to 350 degrees. ![]()
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