In article 4>,
Wayne Boatwright > wrote:

> 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.

Yeah, that's looking like the way it will be done. Thanks.
-B
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007