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Old-Fashioned Method

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About
This method is commonly used for homemade apple pies and peach pies. However, it is not often used in food service operations because of its disadvantages. First, the thickening of the juices is difficult to control. Second, because raw fruit shrinks as it cooks, it is necessary to pile the fruit high in the shell. The fruit then shrinks, often leaving a large air space between the crust and fruit, and the top crust becomes misshapen. The juices given off are more likely to boil over than when the filling is cooked and the juice thickened before filling the pie.

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