Wednesday, November 16, 2011

In a bit of a dilemma.

This is rather a random subject for a post, but I had a baking question for all you fellow BBC's. (And by BBC I mean, butchers, bakers, candlestick-makers :) How does one bake a two-crust apple pie without the apples baking down and the top staying tall, empty and air-headed? I have an order for two apple pies and I'm totally winging it. Do you have any tips or tricks? :D Thanks in advance! <3 Rachel
Just thinkish thought from Rachel and Sarah at 10:37 AM
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1 comment:

  1. Dani MarieNovember 16, 2011 at 11:14 AM

    Well I haven't had all that much experience baking apple pies, but what we always did was fill the pie pan til it was basically overflowing with apples and couldn't hold another slice and then put the top crust on. That seemed to make the best apple pies! So just pack on them apples girly! I hope this helps....

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