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One bite, and you'll be reminded of sipping a big glass of grape juice. Recipe below! Ingredients - 1 pkg. refrigerated piecrusts, at room temperature - All-purpose flour, for work surface - 4 cups Concord grapes, stemmed - 1/2 cup granulated sugar - 2 Tbsp. cornstarch - 1 tsp. grated lemon zest plus 2 tsp. fresh juice - 1/4 tsp. vanilla extract - 1/8 tsp. kosher salt - 1 large egg - 1 Tbsp. water - 1 Tbsp. turbinado sugar Directions 1. Preheat oven to 400°F with rack in lower third position. 2. Unroll piecrusts onto a lightly floured work surface. Roll each crust into a 12-inch circle. Carefully fit 1 piecrust in a 9-inch pie dish, letting excess overhang. Cut remaining piecrust into 8 (1 1/2-inch) wide strips; place strips on a large baking sheet. Refrigerate pie dish and baking sheet, uncovered, until firm, at least 30 minutes or up to 1 hour. 3. Meanwhile, squeeze grapes into a small saucepan, separating pulp from the skin; reserve skins in a large bowl. 4. Bring grape pulp to a simmer over medium, stirring often. Simmer over medium, stirring often, and using a potato masher or back of spoon to mash grapes, until grapes are completely broken down and have released their seeds, 4 to 5 minutes. Place a fine mesh strainer over the large bowl of reserved grape skins; strain grape pulp into bowl, pressing to extract juices. Discard pulp and seeds. 5. Whisk granulated sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt into grape mixture until well combined. 6. Pour grape mixture into chilled piecrust. Arrange strips in a lattice design over filling. 7. Trim all dough strips flush with edge of overhang. Fold overhang up and over to cover raw edges of dough strips; press gently to seal. Crimp as desired, or use the tines of a fork to create a decorative edge. 8. Whisk together egg and water in a small bowl. Brush crust edge and lattice with egg wash; sprinkle lattice with turbinado sugar. 9. Bake in preheated oven until crust is golden brown and filling is bubbly, 45 to 50 minutes, covering with aluminum foil during last 15 minutes of cooking if necessary to prevent overbrowning. Let cool completely on a wire rack at room temperature, 2 to 3 hours. Slice and serve. Store leftovers, covered, at room temperature or in the refrigerator for up to 2 days. #grapepie #fallbaking #pierecipe #falldesserts #southernfoodtiktok
One bite, and you'll be reminded of sipping a big glass of grape juice. Recipe below! Ingredients - 1 pkg. refrigerated piecrusts, at room temperature - All-purpose flour, for work surface - 4 cups Concord grapes, stemmed - 1/2 cup granulated sugar - 2 Tbsp. cornstarch - 1 tsp. grated lemon zest plus 2 tsp. fresh juice - 1/4 tsp. vanilla extract - 1/8 tsp. kosher salt - 1 large egg - 1 Tbsp. water - 1 Tbsp. turbinado sugar Directions 1. Preheat oven to 400°F with rack in lower third position. 2. Unroll piecrusts onto a lightly floured work surface. Roll each crust into a 12-inch circle. Carefully fit 1 piecrust in a 9-inch pie dish, letting excess overhang. Cut remaining piecrust into 8 (1 1/2-inch) wide strips; place strips on a large baking sheet. Refrigerate pie dish and baking sheet, uncovered, until firm, at least 30 minutes or up to 1 hour. 3. Meanwhile, squeeze grapes into a small saucepan, separating pulp from the skin; reserve skins in a large bowl. 4. Bring grape pulp to a simmer over medium, stirring often. Simmer over medium, stirring often, and using a potato masher or back of spoon to mash grapes, until grapes are completely broken down and have released their seeds, 4 to 5 minutes. Place a fine mesh strainer over the large bowl of reserved grape skins; strain grape pulp into bowl, pressing to extract juices. Discard pulp and seeds. 5. Whisk granulated sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt into grape mixture until well combined. 6. Pour grape mixture into chilled piecrust. Arrange strips in a lattice design over filling. 7. Trim all dough strips flush with edge of overhang. Fold overhang up and over to cover raw edges of dough strips; press gently to seal. Crimp as desired, or use the tines of a fork to create a decorative edge. 8. Whisk together egg and water in a small bowl. Brush crust edge and lattice with egg wash; sprinkle lattice with turbinado sugar. 9. Bake in preheated oven until crust is golden brown and filling is bubbly, 45 to 50 minutes, covering with aluminum foil during last 15 minutes of cooking if necessary to prevent overbrowning. Let cool completely on a wire rack at room temperature, 2 to 3 hours. Slice and serve. Store leftovers, covered, at room temperature or in the refrigerator for up to 2 days. #grapepie #fallbaking #pierecipe #falldesserts #southernfoodtiktok

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