On the one hand I had leftover ingredients from the wedding bake fest and decided to make pies. On the other lazier hand, I didn’t want to make pie crusts. So I found prepared rolled frozen pie crust dough at Whole Foods….along-side several Achatz finished frozen pies.
Mom only had a 9.5” pie pan so there wasn’t enough dough to make a fluted edge for the apple. Or a bassoon edge. Or any kind of edge. I just tucked the top sheet over the apples and put a pan underneath to catch drips.
Very happy with this product. I even like Achatz’s mission statement…which they repeatedly mention never started out as a mission statement. Just a desire to make a good product with employees who care about that product.
Works for me.
https://www.achatzpies.com/
PS: The lemon pie was made with 2:1 ratio of Richard’s Key Lime dip: Lemon Curd Creme + 3 yolks. Crust was ground Biscoff and granola because that’s what I had.
Mom only had a 9.5” pie pan so there wasn’t enough dough to make a fluted edge for the apple. Or a bassoon edge. Or any kind of edge. I just tucked the top sheet over the apples and put a pan underneath to catch drips.
Very happy with this product. I even like Achatz’s mission statement…which they repeatedly mention never started out as a mission statement. Just a desire to make a good product with employees who care about that product.
Works for me.
https://www.achatzpies.com/
PS: The lemon pie was made with 2:1 ratio of Richard’s Key Lime dip: Lemon Curd Creme + 3 yolks. Crust was ground Biscoff and granola because that’s what I had.
