Maria, while crusing here, I rediscovered the July 1 Canada pie. I am wondering, if I start now, could it be ready for next year?

Marg, your attachment isn't working. (because I want to know what the pie is...and the trick).
 
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lol!

I think you are referring to Helen‘s gorgeous rubarb pie I posted in this thread. Yes, her trick is to build the entire top of the fancy pies on parchment paper, then freeze them solid before sliding on to top a pie before going into the oven.

Tomorrow is Canada Day. I went looking for a dessert and found a red & white one. Very unusual, I think. Anyone baked filo/fillo/phyllo this way?

Ruffled Filo Fruit Pie Makes 8 Servings 1 1/4 cups fresh raspberries 1 tsp vanilla extract 1 tsp ground cinnamon 10–12 sheets frozen phyllo pastry, thawed 1/2 cup (1 stick) unsalted butter, melted, plus more for pan 1 cup whole milk 1/2 cup heavy cream 2...
recipeswap.org recipeswap.org

One year I spent what seemed like forever recreating her walk in the woods apple pie. I was so proud! Then I over baked it and it got too brown losing all its design! Utter failure.

This is her version of, obviously

IMG_7069.jpeg
 
If you want to watch Helen make this pie here is a video. (I don’t have instagam, but can still view it - just unmute the sound).
She almost makes it look easy. Almost. It gave me the courage to try though. I will say if anyone wants to try something like this ask me for her dough recipe. First time I used my all American pie dough recipe from Dorie Greenspan (and the swap) but it puffed too much and ruined the design. And of course my second attempt I over baked, so two strikes against me.

 
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