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
>
>
>
Remember the old style pie cabinets? I really would love to have one of
those! Could you please share your apple upside down cake recipe? That
sounds good. TIA