How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

feuilleté pomme-poire-orange

Birthday cake for the 2 years old Manon !
I remembered the Leftover Pie Crust Dessert of Patrick ... and prepared the dough with butter and an home made apple, pear and orange jam.

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Comment by Patrick on December 22, 2009 at 5:02am
Johnny and I briefly discussed pie crusts the other day. I typically use lard but most recently began using a combination of lard and butter. The more butter the flakier and lighter the crust but of course, you must not handle it too much. Your crust looks just right. Did you add any kind of spice to the filling?
Comment by John Barrows on December 22, 2009 at 8:57am
pie crust with all butter is best - mixed with the flour with your fingertips only - and a little ice water. pre-bake the crust at a very hot temp to puff the pastry and make it light
Comment by Debbie on December 22, 2009 at 4:00pm
Laura, this looks fabulous! Resembles apple strudel.

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