Some days you cook the crisp for an hour and there are thick dribbles of juice bubbling out of the pan. You let it rest during dinner and go to scoop it and the juices under the crust are thin and watery. Then your husband and daughter start taunting you about serving a raw crisp. So what do you do? You wrap the pie pan in foil and set it over a burner. Fifteen minutes later and the juices are bubbling and thick. You have a perfectly cooked crisp.
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November 2, 2009
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