A good online friend of mine, Steven on his blog “Made By You and I“, recently posted his method for making a fail-safe apple pie.
In his post, he shows how he bakes the pie shell and the filling separately, seals the pie or tart shell bottom so it doesn’t get soggy, adjust the sweetness and flavour of the filling while it is cooking, then combines the two once they are cooled. The result? A flakey pie crust that won’t get soggy, and perfectly cooked apple pie filling.
Go visit his post, “Apple Pie Your Way” for the full details. And check out the rest of his new blog. Lots in interesting stuff there!