This was my first time ever to make a pie crust and it turned out great (and beautiful). No more store bought for me. There really is a difference!
Very very good recipe! Even the ones I thought were a little overcooked were still soft. I followed the suggestion of rolling dough on parchment paper and then peeling off the excess. Great idea!
This is great! I use sesame oil instead of vegetable oil and for an asian touch. I also like the bagged broccoli slaw. Eat it quickly-once the ramen noodles get soggy it loses the crunch.
I have made this twice and have figured out a way to be successful. The first pie was runny and soupy and I had to pour out the liquid after the first piece was cut (it was still good though). My second attempt was much better although I'm still perfecting it. Here is my suggestion. Prepare as directed. Let fruit mixture soak in bowl overnight (you will get a lot of liquid). Use a slotted spoon to spoon out fruit and put liquid in a saucepan and heat (you can't cook the cranberries as they will burst on the stove). If it doesn't thicken to your liking, add more cornstarch until your reach desired thickness. Then, pour over fruit and proceed with recipe. Before deciding to do that, I also subsituted orange zest for the juice (not sure it's necessary if I'm going to cook the juice anyway). The pie has a great flavor and really looks pretty with a lattice crust. I plan on making it again.
I tear my bread into pieces and add enough to fill a 9x13 pan-sometimes that means getting regular old loaf and tearing part of it up too. It looks so pretty that way. Also, add cinnamon and nutmeg to liquid mixture. Next time I might even try throwing a granny smith apple cut up into the mix. I think that would be wonderful. All in all, great recipe!