tag:blogger.com,1999:blog-33032585.post3227082757841334180..comments2023-10-31T10:34:40.319-04:00Comments on Picture this -- reading, tasting, looking around: Geometry of pieLisa M. Orangehttp://www.blogger.com/profile/14153605453047620881noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-33032585.post-38405062237083323642008-12-07T15:16:00.000-05:002008-12-07T15:16:00.000-05:00The chef/engineer does mention that he "added 1.5 ...The chef/engineer does mention that he "added 1.5 tablespoons of flour to help guarantee the pies weren't overly runny." Now, he also says that he multiplied the recipe on the back of the Karo syrup bottle by 20, so it's not clear if he meant 1.5 tablespoons of flour per pie or total -- probably per pie? He also wrapped the pies in plastic wrap during assembly. But he claims that the pies held up during serving: "The layer of pecans and crystallized sugar did well to hold in the gooey interior," he says.Lisa M. Orangehttps://www.blogger.com/profile/14153605453047620881noreply@blogger.comtag:blogger.com,1999:blog-33032585.post-63719655090644829512008-11-30T06:51:00.000-05:002008-11-30T06:51:00.000-05:00What keeps the filling in each pan when none of th...What keeps the filling in each pan when none of them is resting flat? Mine would all slide out.<BR/>AnnieAnonymousnoreply@blogger.com