Thoughts:
- I used a homemade shortening crust that gets baked at 400 degrees, as you can see some of the sugar did burn. I've used sugar on store bought dough before that bakes at 375 and it worked better.
- I would also wrap the edge of the pie with tin foil to help the sugar/crust not get too dark.
- And make extra crust so the top can be rolled out bigger and the lattice will cover more pie.
- Did the extra sugar make it too sweet? I don't think so, the colored sugar probably didn't amount to a Tblsp total and I always cut back on the sugar in the pie itself.
So there you have my first attempt at plaid pie folks,
while I'll keep working on the technique, I do think it's a fun idea!
while I'll keep working on the technique, I do think it's a fun idea!
Have a happy day:@)