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Catahoula Sweet-Dough Pies

Source: American Home Cooking
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 Reviews:  2   Viewing: 1 - 2  
Rating: 5
by: Margaret, ON Reviewed: 07/25/2008
these are great, I also used the same recipe, but substituted the blackberries and used blueberries, the result was just as good.
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Rating: 5
by: LOIS, VA Reviewed: 07/08/2008
I just had a comment to make about the dough. I make this same thing only in the fall of the year with apples. If you make each pie on a square of waxed paper and put them (as you go) in the freezer on a cookie sheet, for instance, the dough doesn't crack open as much. The fresh, soft dough is fragile and hard to manage. Back to my method: after about 15-20 minutes in the freezer, I transfer the pies to a freezer bag (with the waxed paper). This way, you can take 2 out of the freezer and bake them in the a.m. while you get ready for work. Also great when you have company and want to dazzle them a bit for breakfast (or lunch or dinner ;)
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 Reviews:  2   Viewing: 1 - 2  
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