Home-made Pie Extras

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

You now have three solid recipes for pies which are all excellent. I do prefer to use cooked ingredients rather than cooking pies or puddings from raw. This means you have time to get the consistency and the amount of sauce just right before baking. The other bonus is being able to make the filling and sauce a day or two in advance, refrigerating them and then using them for pies when needed. Here are a few extra ideas for more pies: