Timeline for Freezing an apple pie
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 16, 2014 at 3:08 | comment | added | Phrancis | Fair enough, @Jefromi | |
| Dec 16, 2014 at 3:07 | comment | added | Cascabel♦ | @Phrancis I guess it's possible, but he said "cell wall structure" and that's not what's going on if your crust is getting soggy. | |
| Dec 16, 2014 at 0:55 | comment | added | Phrancis | By mushy I think @Max might imply you will lose crispiness and such, especially in the crust, by further breaking down of particles. I've had that happen with meat pies. | |
| Dec 16, 2014 at 0:20 | comment | added | Cascabel♦ | This is totally true for fresh produce. But we're talking about cooked apples - things are already plenty broken down. | |
| Dec 15, 2014 at 18:48 | history | answered | Max | CC BY-SA 3.0 |