FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Cooking Tips Section
Cooking and Kitchen Tips & Hints
Measurements, Cooks Tips, Shopping Hints, Serving Recommendations
. Home . . Articles & Features . . Facts & Trivia . . COOKING TIPS . . Recipes . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbooks . . Food Posters . . Catalogs . . Magazines . . Flowers . . Cooking Schools . . Gourmet Tours . . Key West Info . . Festivals & Shows . . Search .

Next Tip>

Video Cam

 

 

YOU ARE HERE >>

 
 COOKING TIPS >  Cooking Tips "A" >  Apple Pie >

Be sure to also check in ‘Facts/Trivia’ & ‘Articles’ for more info

APPLE PIE

When cooking fresh apples for pies or sauces, the yield is about 50%.

1 pound raw = 1/2 pound cooked.

Use tart apples for apple pie.

 

 

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact:
james@foodreference.com
 
. Home . . Links . . Culinary Schools . . About/Contact .
. Cooking Tips "A" . . Acids . . Acorn Squash . . Albumen . . Alcohol in Cooking . . Allspice . . Almonds . . Almond Paste . . Anise Seed . . Apples . . Apple Juice, Apple Cider . . Apple Pie . . Apple Sauce . . Apricots . . Arrowroot . . Artichokes . . Asparagus . . Asparagus, Canned . . Asparagus, Frozen . . Avocado .

3 Young Chefs
Click the
3 Young Chefs
for the BEST
Cooking Schools
Restaurant, Hotel & Travel Management Schools