[Sca-cooks] Re:pie soggy problem

[Devra at aol.com]

This won't work with baked fruit pies, but if you are making a custard pie, 
either plain or with raw fruit on top, you can do the ol' slide thing. Bake the 
crust.  Bake the filling in an identical-sized pan.  After they both cool, 
slither the filling into the baked shell.  You have to be careful, but it should 
just slide right in and settle down...  I used to do with with a coffee 
custard pie.  
     Devra (mmm - haven't thought of that coffee pie for years...)



Devra Langsam
www.poisonpenpress.com
devra at aol.com