This pie has no pastry base, and a flaky pastry crust. You can make it deep or shallow, depending on how high you want the pastry to filling ratio to be. If you prefer a bottom crust, I would suggest shortcrust, precooked before the filling is added. There is no need for gravy, but go ahead if you like it.
Tag: pie
American Pie, Virginia
I have not made pecan pie since November the 22nd, 2012. I am out of practice and my first attempt didn't turn out well, not at all. But I've learned that people enjoy stories of failure and this is one. Just look at the picture. What was wrong with my pecan pie? The crust was …
Cooking for one 