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Old 01-01-2012, 09:35 PM   #321
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Yes I want to make some and freeze but with everyone home its not happening. After boys go back from winter break, will make some and freeze before they get home lol.
See what I mean you guys? Even Jo isn't getting a break.
I feel like unfit Mother sneaking around my boys backs, just to make a pies to freeze. Makes me feel a little cheap and dirty

Jo I'll put my order in with you for your Lemon pies.
Think Merange would work in this? Looks tempting to make.

Munky.
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Old 01-01-2012, 09:52 PM   #322
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I would put the meringue on and then use a torch to brown it. I don't think it would work in the maker.
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Old 01-02-2012, 09:00 AM   #323
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See what I mean you guys? Even Jo isn't getting a break.

Jo I'll put my order in with you for your Lemon pies.
Think Merange would work in this? Looks tempting to make.

Munky.
Yeah I would make the lemon with more of an opening on top then when done baking put the meringue on. Hubby mentioned that to me too lol.
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Old 01-02-2012, 03:54 PM   #324
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I made 8 more pies today from left over dough from yesterday that I had in a container in frig. Nope not doing that again, the crusts on tops did not cook like they would have with fresh dough made. Pies still yummy, but lesson learned lol
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Old 01-02-2012, 04:22 PM   #325
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I would put the meringue on and then use a torch to brown it. I don't think it would work in the maker.
I'd better play it safe and do it Jo's way.
Been playing with fire enough these days. With my luck I'd burn my shack down.

Munky.
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Old 01-02-2012, 04:26 PM   #326
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I made 8 more pies today from left over dough from yesterday that I had in a container in frig. Nope not doing that again, the crusts on tops did not cook like they would have with fresh dough made. Pies still yummy, but lesson learned lol
What kind of crust recipe did you use?
Melted butter, brushed on the tops before cooking helps.

Munky.
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Old 01-02-2012, 07:41 PM   #327
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I'd better play it safe and do it Jo's way.
Been playing with fire enough these days. With my luck I'd burn my shack down.

Munky.
I was thinking a creme brulee torch...not an acetylene system.
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Old 01-02-2012, 08:13 PM   #328
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I was thinking a creme brulee torch...not an acetylene system.
HAAHAAAA
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Old 01-02-2012, 08:35 PM   #329
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What kind of crust recipe did you use?
Melted butter, brushed on the tops before cooking helps.

Munky.
Was using the Crisco crust recipe. They just did not brown enough and tops didn't want to stay in place. But Hey I can eat it with a fork instead of holding it lol.
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Old 01-02-2012, 08:40 PM   #330
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Was using the Crisco crust recipe. They just did not brown enough and tops didn't want to stay in place. But Hey I can eat it with a fork instead of holding it lol.
Using butter (or half butter and half shortening) in place of shortening, or adding some sugar to the dough will help with browning!
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