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Unread 06-12-2013, 08:05 AM   #12
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Flour your peel well and then once your ready to load it into your egg, shake your peel much like a skillet when sauteing onions. Make sure that the pie is free on the peel and let her rip. I use a metal peel for tending the pies while they are cooking it is 8" round and I bought it here. http://www.gimetalusa.com/default.aspx?menuid=967
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