On Thu, 24 Nov 2005 00:05:17 -0500, "Bob (this one)" >
wrote:

>Damsel in dis Dress wrote:
>>
>> I'm making my apple pie for the first time with a crumb topping. Would
>> that be better made the same day as the dinner, to avoid having a
>> soggy top? Also, it has sour cream in it. Would that require
>> refrigeration?
>
>Crumb toppings resist sogginess decently well if you've put enough
>butter in them. The pie is sterilized, so any critters in the sour cream
>have been well-killed. It'll be fine.

Thanks! I'd really like to take care of that the day before (we're
celebrating on Sunday).

>I made aan apple pour pie tonight. As I have a zillion times before.
>Cameo apples, double crust, bit of corn starch, sugar, cinnamon, nutmeg,
>cloves. And after pulling it out of the oven, pour a few tablespoons
>heavy cream into the vents in the top crust. Leave it out to cool on the
>counter. Eat it all tomorrow.

Ohhhhhhhhhhhhhhhhhh! You can't go wrong with heavy cream!

Are Haralson apples respectable for an apple pie? We're on a very
strict budget, and those were the least expensive.

Thanks so much, Bob!
Carol
--
Wash away the gray to respond.