Still trying to channel June Cleaver.
Baked a cherry pie.
Used Harris Teeter pie crust.
Filled it with canned cherry filling.
Here’s how it came out:
Not so bad, right?
The top pie crust separated from the bottom crust. The pretty little pastry leaves that I stuck on top didn’t help. Nor did the cute little vents that I cut in a star shape between the leaves.
Hubby said that I didn’t cut enough vents. I’m not sure exactly what happened, all I know is that when I pulled the pie out of the oven, the top looked like teensy little jacks had lifted it about half an inch.
I know, the edges aren’t beautifully fluted either. Those are the two problems that I have with baking pies:
1) Getting the top and bottom crusts to stick together, and
2) Making a pretty edge around the top crust.
I’ve tried the pinching method, and using the end of a butter knife. Neither method worked well for me.
Ideas anyone? And please don’t tell me to just buy a pre-baked pie crust. I cheated enough as it is!
Where’s June when you need her?