Fly4CAP wrote on 06 Jun 2005 in rec.food.baking

> Practice has finally produced a flavorful and flaky pie
> crust, but
> I still have one remaining problem: the top crust tents and sets
> during baking. The filling (basic apple) expands, taking the
> crust up with it, but it contracts as it cools, leaving a void
> between the filling and top crust and making for a difficult cut.
> Any suggstions on how to prevent this?
>
>


Pre-cook the filling. this does away with the fruit expansion problem.


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 215 lbs. and dropping.
Continuing to be Manitoban