A. L. Shaw > wrote in
:

> A little off of subject, however, does anyone know how to prevent the
> crust from rising off of the fruit when baked?
>
> Thanks for the help.
> A lost man in the kitchen!

Do you mean, like in an apple pie where a gap is left between the top crust
and fruit? That's caused by the cooked fruit settling.

I find this happens less if the apples are sliced smaller and thinner and
arranged rather compactly in the pie shell before covering with pastry.
There will be less settling. It should apply to most other fruits as well.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.