Strawberry Glazed Pie Baking Recipe

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It helps the sugar stick and makes the pie look sparkly. For any of these glazes, you want to apply a fairly thin coating with no puddles. A pastry brush with very soft bristles works best for this job. If you're using any of the egg washes, whisking in a teaspoon or two of water will help thin it out if the glaze feels too thick to brush on.

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As the pie crust chills in the freezer, preheat the oven to 425 degrees and make the glaze. Dice up 2 cups of strawberries and cook over medium-low heat in a large saucepan for about 5 minutes. Once the strawberries are soft, use a spatula to smash them up a bit. Mix in the sugar, corn starch, and water and mix together.

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Cut a slit or two in the top of the crust for venting. Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool. Make the vanilla glaze by combining the powdered sugar, milk, and vanilla extract until smooth. Place the cooled hand pies on a baking rack over parchment paper.

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Whole Egg + Cream. Glossy, golden color and an even coat because of the diluted egg mixture. This wash spread nicely on the dough and was less "eggy" in flavor than just the egg or egg yolk. (Image credit: Karen Biton-Cohen)

Glazed Blueberry Hand Pies

Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.) While the hand pies are still warm, coat with the glaze.

Strawberries & Cream Hand Pies are individually glazed small pies

Shape each portion into a disk, wrap in plastic wrap, and refrigerate for 1 hour. For the filling. In a large bowl, toss together the apples, sugars, cinnamon, nutmeg, and salt. Set aside. For assembly. Heat oven to 400F. Line a baking pan with parchment paper and set aside.

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Fold over the circles to cover the pie filling and use a fork to crimp the edges. Place pies in an even layer in your air fryer. Depending on the size of your air fryer, you may have to make 2 or 3 batches. Cook for 10 minutes or until the crust is lightly golden. Let the pies then cool for 20 minutes before glazing.

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Glaze. Chop a few berries to measure 1 cup. Place in a saucepan with water and simmer over a medium low heat for 5 minutes. Combine sugar and cornstarch. Add cornstarch and sugar mixture to cooked fruit continue cooking, stirring constantly, until syrup is thick and clear, about 10 minutes. Remove from heat.

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Combine the apples, maple syrup and sugar in a large bowl and set it aside for 2-3 hours. Drain the apples, reserving the juice. Combine 1/4 cup of the juice with cornstarch. Bring the rest of the juice to a boil. Whisk the cornstarch slurry into the juice. Cook until the juice thickens and becomes translucent.

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Brush the baked crust with an egg wash and bake for another 3 minutes. Add strawberries: Then, add all your fresh strawberries to the baked crust and set it aside. Make the Jell-O glaze: To a small saucepan, add the sugar, water, cornstarch and heat over medium heat until everything dissolves. Stir in the Jell-O.

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Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture.

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Directions. Mix sugar, water, gelatin, and cornstarch together in a medium large saucepan. Boil for one minute, then remove from heat. Fold in sliced strawberries, toss until well coated. Pour into prepared graham cracker crust. Chill until well set, about 2 to 4 hours. Serve topped with whipped cream.

Glazed Apple Cream Pie Recipe from Smith's » Smith Dairy

Bake pies for 15 minutes at 425 degrees Fahrenheit on a parchment-lined baking sheet. In a medium-size bowl, mix water and powdered sugar to make glaze. It thickens as it sits, but will need to be stirred before dipping pies. Allow pie to cool and then dip them in the glaze.

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Baking and Glazing. Bake the apple hand pies at 400 degrees Fahrenheit for 20-25 minutes or until the top and bottom have browned. Prepare the glaze by mixing powdered sugar and milk (or water) together in a bowl. Brush the top of the apple hand pies with the glaze immediately after removing them from the oven; while still warm.

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STRAWBERRY GLAZE. Add 1 ½ cups roughly chopped strawberries (use the least attractive ones) and ½ cup water to a blender and puree until smooth, scraping down sides as needed. Add puree to a small saucepan along with cornstarch, sugar and a pinch of salt; whisk to dissolve the cornstarch.

The Doherty Dish Strawberry Glazed Pie

Bake pies on the center oven rack for 15 minutes. They will be golden brown, and firm to the touch. To prepare glaze, whisk lemon juice, powdered sugar, zest, and milk in a medium bowl until creamy. Allow it to sit for 5 minutes to thicken. Allow pies to cool for 15 minutes before coating them in icing.