2025年3月5日 · 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, tart and velvety ...

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 egg ...

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.

Spoon the mixture into the biscuit cups, then crimp the edges of the biscuits so that the pot pie filling doesn’t spill over. Bake, rotating halfway through, for 25 minutes. Tools You May Need

Perfect Pie Crust. Getting reviews... Level: Easy; Yield: 2 (10-inch) crusts; Nutrition Info. Nutritional Analysis Per Serving Serving Size 1 of 2 servings Calories 1620 Total Fat 105 g Saturated Fat

Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it ...