Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift
the dough over top of the pie plate.
Not exact matches
If you are feeling adventurous you can put one hand under the
pie dough still on the wax paper, hold one edge
of the wax paper so that the
top arm crosses
over your bottom arm and flip the
pie dough over top of the filling and bottom
dough.
In my opinion, the skillet makes this a rustic - style apple
pie, and instead
of adding a full crust
over the
top or making a lattice
topping, I used a cookie cutter to create a pile
of «leaves» from the
dough.
Tumble the prepared apples into the chilled
pie crust, then scatter the shaggy bits
of reserved
dough over the
top of them.
6) Cover the
pie with the
top crust, trim any extra
dough hanging
over the side... leaving about a quarter
of an inch
over the
pie plate.
Roll the
dough onto the rolling pin and unroll it
over top of the
pie plate.
Carefully turn
over and flip the crust on
top of the
pie plate, don't worry if it tears a bit, this
dough is very forgiving!
Roll out the
top crust and drape it
over the
pie, or lattice weave strips
of dough over the
top.
Invert a 9 - inch
pie pan on
top of the
dough then quickly flip
over both the pan and the
dough so that the
dough now rests in the pan.
Remove
top sheet
of wax paper and quickly transfer crust
dough to
pie plate by inverting crust on wax paper
over pie plate.
Remove the
top layer
of waxed paper and invert a 9 - inch
pie plate on
top of the
dough, then quickly flip it
over so the
dough is inside the pan.
Place an additional sheet
of parchment paper
over top of the
dough and roll out with a rolling pin until you get the desired diameter for your
pie plate.
Slowly pour melted butter
over the
pie (some butter will remain on
top of the
dough).
Break up remaining
dough into small chunks and sprinkle
over top of cherry
pie filling.