If you are using a no-bake filling, return the crust to the oven after removing the pie weights and bake through until golden brown, 12 to 15 minutes more. Let cool to room temperature.
Bake the pie for 40 minutes or until the top is golden brown. Remove from the oven and allow to rest for 20 minutes before cutting. I love to serve this pie with vanilla ice-cream or thick pouring ...
Roll out the larger piece of pastry to about 5mm thick on a lightly floured surface and cut out a circle (or oval or rectangle) that fits into a 1 litre/1¾ pint pie dish. Line the pie dish with ...
Unlike making a traditional double-crust pie, which can be fussy and time ... Bake for 40 to 50 minutes or until the streusel is golden brown and the filling is bubbling around the edges.