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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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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 |
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