Pour filling on pie crust (enough filling for 1 pie) and top with
second pie dough.
Not exact matches
I unrolled the paper - thin
dough into the
pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the
second round of pâte brisée, and then finally draped the «lid» over the filling.
Repeat the
dough rolling process and carefully place
second crust on top of filled
pie dough.
Divide
dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple
pie and one for decorating or strips for the
second pie).
The
second rise is key to the finished
pie's texture; if baked too soon, the
dough will be firm and too chewy.