Joseph Littleshoes wrote:
> Julia Altshuler wrote:
>
>> It is Wednesday night at 10:30. One pumpkin pie and one apple pie
>> have
>> come out of the oven and cooled off. We know we need to refrigerate
>> the
>> pumpkin one, but what about the apple? Does the crust get soggy in
>> the
>> fridge? Is there an advantage to leaving it out? After the thread
>> about going overboard in the sanitation department, I'm reluctant to
>> ask
>> the question, but I honestly don't know. What's the common sense
>> answer?
>>
>> --Lia
>
>
> People made apple pies long before there was 'frigid air' or
> refrigerators.
>
> A cool, clean, vermin free space should be sufficient to preserve your
> pie for tomorrow's feast. Give it a wrap in plastic 'wrap' if you are
> unsure and stick in the 'fridge. But even a loosely wrapped in a
> plastic grocery bag, tightly sealed, should preserve it without
> contamination for consumption tomorrow.
>
> If you have a pie box or cake tin it can fit in so much the better.
> It will exude certain fumes and if it is in a enclosed space they
> will be reabsorbed back into the pie, if left in an less than air
> tight container you will loose some small, subtle aspect that you
> probly wont even notice.
>
> 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.
>
> If you are interested i have a apple upside down cake that is very
> good.
>
> ---
> JL

While antique hunting (not really hunting, perusing) my LLL and I saw a
number of "pie safes" that had tiny vented holes in the sides... yes this
was before refrigeration was common and pies seemed to do well and the vents
kept out flies but let the pies cool. I cannot say this was the best way to
store pies but it seemed to work for them in the 1800's/early 1900's.

Now what does that have to do with your apple pie? Does it have a top crust
that would sink down into the cooked apples? If so you probably want to
refrigerate it.

Darn, I need to go to bed now! Good luck with your pies.

Jill