Posted 2/8/2019 14:47 (#7306764 - in reply to #7306424) Subject: RE: 36 years without pie... am I missing out
ESW ND
kuchen is different than cobbler unless your cobbler is really flat and under filled. I guess you can do it about any way you want to. But our kuchen here is thin crusted 1/8" with just a little bit of egg yolk/sugar mixture on it 1/8" roughly of course. Our cobbler is thicker crust 1/4" with thicker filling 1/2-1". I won't complain how it's made though....as long as it gets made and that I'm told about it.
36 years without pie... am I missing out
