[Sca-cooks] Re:pie soggy problem
Huette von Ahrens
ahrenshav at yahoo.com
Mon Jul 19 16:15:27 PDT 2004
--- Devra at aol.com wrote:
> 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...)
>
Thank you. I will try to remember that when
I do a straight custard pie.
But I still haven't heard a solution to my
fruit pie problem. Sigh.
Huette
=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.
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