Timeline for Is there a way to prevent my Fruit Pie from getting runny?
Current License: CC BY-SA 2.5
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 27, 2010 at 21:57 | vote | accept | AttilaNYC | ||
| Feb 21, 2011 at 20:39 | |||||
| Aug 26, 2010 at 13:35 | comment | added | Tobias Op Den Brouw | Hey, interesting, I do that for eggplant (with salt), but never considered doing this with sugar. Heating apple with sugar and baking it down is a good start to a crumble, so it should work for pie as well (but will preserve the 'fresh' feel less). | |
| Aug 26, 2010 at 13:15 | comment | added | justkt | In addition to heating, macerating (sprinkling with sugar, placing in a sieve or colander, and letting liquid drain) is another way to get rid of liquid. May want to bake that liquid down to a syrup to produce good flavor. I've made an apricot pie that way. | |
| Aug 26, 2010 at 13:12 | history | edited | Tobias Op Den Brouw | CC BY-SA 2.5 |
added 44 characters in body
|
| Aug 26, 2010 at 12:49 | history | answered | Tobias Op Den Brouw | CC BY-SA 2.5 |