This non-stick 18" Rolling Pin is essential for serious bakers. For best results and thinner, flakier dough, chill the pin in the refrigerator first. Barrel size is 10".
$11.95
K13255 ~ Pastry / Pie Lattice Cutter
16 blades make a perfect lattice for the tops of your pies with one quick motion. Simply depress the cutter over rolled out dough to create a lattice design to be placed over pies or other pastries.
Made of high impact, food grade plastic.
$3.95
67480 - Mom's Best Desserts
100 classic treats that taste as good now as they did then.
by Andrea Chesman, Fran Raboff
224 pages, 8 x 8 trim size, two-color.
Here are the recipes that everyone remembers from Mom's kitchen, presented in easy-to-follow recipes for today's bakers.
paperback
$10.95 each
67389 ~Apple Cookbook
by Olwen Woodier
192 pages, 8 x 8 trim size, two-color illustrations throughout.
Experience the delicious versatility of the apple at any meal. More than 140 recipes put everyone's favorite fruit into tasty new combinations.paperback
This cutter makes a perfect lattice for your pie top crust. Plastic."
$5.95
K13257 ~ 10" Heart Pie Top Cutter
So easy to make a perfect pie crust top, just press to cut out hearts with this 10" diameter plastic cutter. Use the heart shaped pieces to decorate a second pie!
$5.95
Peach Berry Pie Recipe
INGREDIENTS
* 4 cups fresh peaches - peeled, pitted and sliced
* 1 cup fresh raspberries
* 3/4 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 2 (9 inch) pie crusts
* 2 tablespoons butter, softened and cut into pieces
* 1 tablespoon coarse granulated sugar
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes in the preheated oven, until crust is golden brown.
