Damsel in dis Dress wrote:
> On Thu, 24 Nov 2005 03:55:24 GMT, Joseph Littleshoes
> > wrote:
>
>>Whether it gets 'soggy' in the 'fridge or not depends on your crust.
>>Many people use a pre baked crust for the apple pie and then you can
>>make a top crust that wont touch the apples. Some people use a 'criss
>>cross' of dough, while others apply the dough to the top of the cooked
>>apples. Personally, i like a 'soggy' crust, a moist crust, a crust
>>infused with the flavours of the pie.
>
> I'm making my apple pie for the first time with a crumb topping. Would
> that be better made the same day as the dinner, to avoid having a
> soggy top? Also, it has sour cream in it. Would that require
> refrigeration?

Crumb toppings resist sogginess decently well if you've put enough
butter in them. The pie is sterilized, so any critters in the sour cream
have been well-killed. It'll be fine.

I made aan apple pour pie tonight. As I have a zillion times before.
Cameo apples, double crust, bit of corn starch, sugar, cinnamon, nutmeg,
cloves. And after pulling it out of the oven, pour a few tablespoons
heavy cream into the vents in the top crust. Leave it out to cool on the
counter. Eat it all tomorrow.

Pastorio