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Damaeus[_2_] Damaeus[_2_] is offline
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Default Making a lattice pie crust - instructions

In news:rec.food.cooking, Wayne Boatwright
> posted on Mon, 15 Mar 2010 12:49:57 GMT
the following:

> Just an observation, but IIRC, you mentioned cutting the pie after only
> 15 minutes of cooling and not have the filling run. At this point the
> filling would still be hot. If it doesn't run at this temperature, when
> it cools off, I can imagine that the consistency of the filling would be
> like tar. Normally, fruit pies should be allowed to cool at least an
> hour before cutting and serving, often longer.


Actually it wasn't like tar at all after it cooled. It was a little
thicker, but not by much, and that surprised me, too. And I like hot pie,
not lukewarm pie. I hate cold fruit pies.

Damaeus