Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor. What we wanted: a pumpkin pie we could freeze whole. What we got: an excellent pie, frozen or not. Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime. It looks like you already have an account on one of our sites.
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation.
Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy! Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust.
Used my 12" Lodge Cast Iron skillet which can withstand degree temps to respond to those who wondered if it would work and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep.
I used my cast iron skillet- marvellous! John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits.
First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue. Cook Thanksgiving with Confidence. America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Freeze a baked fruit pie for later! For best results, first bake the pie and then place it uncovered in the freezer.
When completely frozen, wrap the pie tightly or place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will keep up to 4 months. To freeze an unbaked pie , wrap pie tightly or place in a plastic freezer bag as you would a baked pie.
Don't cut slits in the top crust. Treat the fruit according to package directions. Place the pie in a freezer bag or wrap it in a double thickness of foil. Seal, label, and freeze up to four months. Unwrap the pie, but do not thaw. Cover the pie with foil. Uncover; bake 55 to 60 minutes or until the filling is bubbly and the crust is golden.
Rhubarb Pie. Credit: Blaine Moats. Bake as directed and allow to cool completely. Place the pie in a freezer bag; seal, label, and freeze for up to 4 months. To serve, thaw at room temperature. Comments Add Comment. Back to story Comment on this project. Tell us what you think Thanks for adding your feedback.
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