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Old 11-18-2008, 09:13 PM   #11
Assistant Cook
Join Date: Nov 2008
Posts: 7
hey gang,

the pie turned out great!!!!! thanks for all of your help.

one more question? i don't plan on taking this to work til thursday, should i put it in the fridge? or should i leave it on the counter.


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Old 11-19-2008, 02:34 PM   #12
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The fridge will sog up the crust. There's so much sugar in that pie, its petrified. If your kitchen is cool, I'd leave it out. Wrapped or in a pie keep, though.

Wine is the food that completes the meal.
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Old 11-19-2008, 02:48 PM   #13
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oh yea. lol. well thats a good thing, chefjune, because i left it sitting out. i had really forgot about it till i just got an email about this tread. ha ha ha.

thanks again for your help guys,
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Old 11-20-2008, 08:01 AM   #14
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Location: N.E., Ohio
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Might I suggest that you get a really good basic baking cookbook? You might want to start with anything by Maida Heatter or Nick Malgieri's latest cookbook, "The Home Baker". It sounds to me that you could use some help with the basics of baking. I know it can be frustrating and a waste of time, effort, energy and money when things flop in the kitchen. I would hate to have you get discouraged. I love to bake and find it to be really rewarding, relaxing and a great way to de-stress.
As ever, Pie Susan
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Old 11-20-2008, 08:47 AM   #15
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glad that you got the hang of it.......my hubby and cats have been known to duck when I'm making pie doughs.........but I do feel better after hurling the dough across the room...then I'm ready to start all over again and get it right.......next time I might suggest a different type of pie........like pumpkin or a fruit pie just to get your feet wet...I wished that I was a great baker like Pie Susan and confirm it's a great way to destress........it's NOT for me.......jest kidding PS........

The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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