c i r k a

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

recipe:butternutsquashlasagnapie [2025/12/30 11:42] – created robrecipe:butternutsquashlasagnapie [2025/12/30 14:35] (current) – rob
Line 35: Line 35:
   - After the pie has cooked for 1 hour remove from oven and remove foil cover. Expose the top and spoon the sauce evenly over the surface keeping separate from base.   - After the pie has cooked for 1 hour remove from oven and remove foil cover. Expose the top and spoon the sauce evenly over the surface keeping separate from base.
   - Turn oven up to 450 deg.. Place cake pan on its baking sheet and bake for another  15 - 20 min rotating 1/2 way through until nicely browned on top. Set aside to cool for at least 15 min.   - Turn oven up to 450 deg.. Place cake pan on its baking sheet and bake for another  15 - 20 min rotating 1/2 way through until nicely browned on top. Set aside to cool for at least 15 min.
-  - Cool pan on wire rack for 30 min. Over smooth surface invert onto wire rack and lift off pan. Place drips and fruit stuck onto pan on top of cake and smooth. +  - Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate. 
-  - Allow cake to cool for 20 min. or longer and then slide onto serving dish.+  
 \\ \\
-  Serves: 10    Total cook time: 1 hr 15 min. +  Serves: 10    Total cook time: 1 hr 20 min. + 15 min cool 
-  Source: Cook's Illustrated Sept/Oct 2010+  Source: NYT Recipes
  
  
recipe/butternutsquashlasagnapie.txt · Last modified: by rob
Show pageOld revisionsRecent ChangesSitemap
Back to top