I have made this recipe a few times, as has another lady I work with. We followed the instructions exactly and we have never had the problems other people indicated.
However, I did test the recipe to see what could cause the issues they mention. Two things: 1. Beat the eggs until foamy. Don’t just beat the eggs until they’re blended and then stop, they need to be VERY foamy. This takes about 1-2 minutes on high speed. If you slack off here, the batter will come out too runny. 2. Do not MELT the butter. Soften it. This means that when you push on the butter, you’ll leave a dent, but it is not totally liquefied. 3. Your batter, when finished, should be somewhat stiff. Not as stiff as cookie dough, it will be wetter than that. But it should not be like cake batter, either. It will need to be actually scooped out of the bowl and into the pie crust because it is too thick to pour.
To Make this Recipe You’ll Need the following ingredients:
- 1 (9 inch) unbaked (4-cup volume) deep-dish pie shell*
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar …
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