How long do you bake them and at what temp? Thx—they sound good and I don’t want to mess them up.
I was trying to remember that when I posted! Probably a typical pie temp would work and just bake until they are lightly golden brown. What happens is the butter melts into the vanilla and sugar and absorbs into the crust leaving a gooey coating on the inside of the pie, but they are hollow when you bit into them. It’s important to get a tight seal or the goo will leak out. I can’t remember if she put a wash on the outside. Let me know how it turns out! It’s fun to play around with new things, even if it doesn’t work, but I hope it does!
My Grandma was a very special person and I loved learning from her, but she didn’t measure in the traditional sense. One day I asked her over the phone how to make something. It called for a cup of sugar. I said like a measuring cup? She said, “No, like a tea cup.” Oh...I said, and proceeded to figure it out on my own with the basic idea.
So, I’m afraid that is what I have done for you! Just have fun. That’s what she did.