Realized this is my second time reviewing, but I just need you to know how much benefit I’ve gotten from this recipe!!

You could do either – keep in the dutch oven or transfer to a container for storage. Personally, I would leave it – fewer dishes! If you leave it in the dutch oven, I might let it cool a little longer than 20 minutes so that it’s not still steaming / doesn’t heat up your fridge too much. And yes you could reheat the next day in the same pan!

That’s great to hear, I’m so glad you’re enjoying it!

Yes I think they would. You might need to reduce the cooking time slightly but a braise like this is fairly forgiving.

Yay, so glad you enjoy it. It’s one of my favorites, too.

Sorry, Nancy, I don’t have/use a slow-cooker so not sure how I would adapt this one.

Hi Jenna – I always use the giant yellow ones with red stripes. There are several varieties with similar names (last year we grew “Gold Medal”) but anything sweet and low acid works well here!

Sorry, I’m not sure… I don’t have a crockpot so haven’t tried!

Yum! Sounds like a great idea.

6 1/2 TBS is the amount of “half and half.” It’s usually found near the cream, and is a mix of half milk and half heavy cream. If you’re in the US it’s widely available, but if you’re cooking outside the US it might be marketed differently. You could easily substitute a mixture of milk and cream.

This doesn’t keep very well (gets too firm) so I’d use a different recipe (like the Ben & Jerry’s one!) if you want something to store. But I think you could safely scale this up to four servings or so if used soon after making. I wouldn’t do more than that using this method, personally.

I think you could safely keep the dough, separate from the filling, for a day or two in the fridge. I once tried re-rolling these after I’d put filling in the middle and it didn’t go well, so I’d avoid that! Personally, I think it would be easiest to cook them all and freeze (less clean-up!) but either would work.

That sounds so good! I would love it that way I’m sure.