Food recipes
Fruit Cobbler
Fruit Cobbler Yield: 1 pan, 12 x 20 inches (30 x 50 cm) Component: 48 Component dimension: about 5 oz (150 g) Ingredients: - 12�?"15 lb (5.5�?"7 kg) Fruit pie filling (apple, cherry, blueberry, peach, and so on.) - 2...
Fruit Cobbler
Yield: 1 pan, 12 x 20 inches (30 x 50 cm) Component: 48 Component dimension: about 5 oz (150 g)
Ingredients:
- 12�?"15 lb (5.5�?"7 kg) Fruit pie filling (apple, cherry, blueberry, peach, and so on.)
- 2 lb (1 kg) Flaky pie pastry
Directions:
1. First, stage fruit filling in a baking pan measuring 12 x 20 in. (30 x 50 cm) (see be aware).
2. Next, roll out the pastry in a rectangle to healthy the supreme of the baking pan. Space the pastry on the filling and seal the benefit to the side of the pan. Pierce reduced holes in the pastry to enable steam to escape.
3. Finally, bake at 425°F for about 30 minutes, till the top is browned.
Yield: 1 pan, 12 x 20 inches (30 x 50 cm) Component: 48 Component dimension: about 5 oz (150 g)
Ingredients:
- 12�?"15 lb (5.5�?"7 kg) Fruit pie filling (apple, cherry, blueberry, peach, and so on.)
- 2 lb (1 kg) Flaky pie pastry
Directions:
1. First, stage fruit filling in a baking pan measuring 12 x 20 in. (30 x 50 cm) (see be aware).
2. Next, roll out the pastry in a rectangle to healthy the supreme of the baking pan. Space the pastry on the filling and seal the benefit to the side of the pan. Pierce reduced holes in the pastry to enable steam to escape.
3. Finally, bake at 425°F for about 30 minutes, till the top is browned.