[Sca-cooks] Re:pie soggy problem

[Huette von Ahrens]

--- 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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