Oh pshaw, on Mon 19 Nov 2007 10:16:31a, Melba's Jammin' meant to say...

> I make a fine apple pie. Excellent, in fact.
> Trying to cut down on Wednesday work, is there any way to prepare the
> pie filling and refrigerate it for a couple days? I'm thinking along
> the lines of pre-cooking or par-cooking the filling so that I can simply
> put it in the crust, top, and bake on Wednesday for transport that
> evening and the next day.
>
> I suppose I'm looking to do something along the line of a canned filling
> without buying Wilderness or whatever other glop is available.

FWIW, I would not pre-cook the filling. I would prepare the apples and
treat them with Fruit Fresh, then seal in a bowl and refrigerate. Combine
all the dry ingredients in a bowl and cover. Just before baking, combine
all ingredients and put in pie shell to bake.

I have done this a couple of times...it works. I think it produces a pie
that seems more like everything was prepared at just the last moment befire
baking.

--
November 15th,2007
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