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My mother never liked the gap that would sometimes form between her top pie crust and apples so she

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Joined: Mar 10, 2006


Posted to Thread #30328 at 3:29 pm on Jun 7, 2018

would simply gently push down, using the fingers of both hands, on the top crust the very second the pie came out of the oven. As long as the crust was quite HOT, it wouldn't break all to smithereens, and no one was the wiser.

GayR's liquid leeching hint sounds much more full-proof. I've always wondered why that gap would sometimes form for Mother in the occasional double-crust pie. I figured it was the liquid giving off steam, but Mom would ALWAYS cut vents in her top crusts. Now I'm thinking it happened because she would probably let some of her fillings sit longer than others before she assembled the pie and popped it into the oven.

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