thats what i did with a cherry pie and several other pies..... used a smooth edge and had trouble and then tried with a serrated still problems,thats why i came here to get some advice....
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
thats what i did with a cherry pie and several other pies..... used a smooth edge and had trouble and then tried with a serrated still problems,thats why i came here to get some advice....
