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Roll out pie crust. Using pastry wheel (or pizza cutter), slice crust into nine 3/4" pieces.
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Lay 5 pieces over crust.
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When doing this, pick up every other piece so that the ones left will all fit nicely on the pie.
You will not use the end pieces.
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Peel back every other piece.
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Lay one piece just to the right of the middle of the pie.
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Fold the three pieces back over.
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Fold back the other two pieces, lay down a piece and fold the two pieces back over.
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Do the same thing on the other side of the pie...
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...and you're all done!
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Seal around the edge and flute.
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Sprinkle cinnamon and sugar on the top if you'd like.
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To keep the edges of my pie from browning too quickly, I use to cover the edges with foil. Using this inverted pie plate is even easier! The one I use came from one of those over-size store bought pies - it's the perfect size to cover a nine inch pie plate - just trim out the middle!