Apples shrink in your pie because they lose moisture as they cook. To prevent this, gently precook your apples to a temperature between 120 and 140 Farenheit, about 15 to 20 minutes. This gentle heating stabilizes the pectin in the apples and prevents them from becoming mushy when cooked in the pie.
First answer by ID1178098107. Last edit by ID1178098107. Question popularity: 9 [recommend question]
|
Research your answer: |
Can you answer other
questions about baking from scratch?
Answers.com > Wiki Answers > Categories > Food and Cooking > Baking > Why do the apples shrink in your pie and end up with hollow pie crust?
Our contributors said this page should be displayed for the questions below. (Where do these come from ) |
| If any of these are not a genuine rephrasing of the question, please help out and edit these alternates. |
What dose pie? Does he like pie? Arizona eats pie? Why does pie suck? Is pie a human being? What are the parts of pie?
