Re: Apple Pie - don't laugh

In article <Xns99EDC38B94CAFwayneboatwrightatgma@xxxxxxxxxxxxx>,
Wayne Boatwright <wayneboatwright@xxxxxxx> wrote:

Oh pshaw, on Mon 19 Nov 2007 10:16:31a, Melba's Jammin' meant to say...

I make a fine apple pie. Excellent, in fact.
Trying to cut down on Wednesday work, is there any way to prepare the
pie filling and refrigerate it for a couple days? I'm thinking along
the lines of pre-cooking or par-cooking the filling so that I can simply
put it in the crust, top, and bake on Wednesday for transport that
evening and the next day.

I suppose I'm looking to do something along the line of a canned filling
without buying Wilderness or whatever other glop is available.

FWIW, I would not pre-cook the filling. I would prepare the apples and
treat them with Fruit Fresh, then seal in a bowl and refrigerate. Combine
all the dry ingredients in a bowl and cover. Just before baking, combine
all ingredients and put in pie shell to bake.

I have done this a couple of times...it works. I think it produces a pie
that seems more like everything was prepared at just the last moment befire
baking.

Yeah, that's looking like the way it will be done. Thanks.
-B
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007
.

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