The pie crust I'm talking about today is the more
traditional kind of pie crust.
The second time I left out the cardamom to make it a more
traditional kind of pie and it came out great.
Not exact matches
I was originally hoping to create the most
traditional of British apple
pies, the
kind that my grandma makes, but it ended up a little different to that.
When I do the spices for
traditional pumpkin / sweet potato bread or
pie, I don't pay attention to the measurements (for the spices) and
kind of just throw things together because I like it to have a strong flavor.
I was originally hoping to create the most
traditional of British apple
pies, the
kind that my grandma makes, but it ended up a little different to that.