Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that’s both short and tender. This recipe was adapted from her cookbook “Mother Grains: Recipes for the Grain Revolution.” In the book, the crust is used to make a “grapple” or apple and grape pie. It’s an ideal pie dough for your next fruit pie, cream pie or even quiche.
