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APPLE PIE
Sliced raw apples shrink when baked in a pie creating an air pocket under the domed top crust. To avoid this shrinking apple pie filling, cook the apples before putting them in the 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.
Apple Pie Spice is a blend of spices with cinnamon predominating. Other typical spices included are cloves, nutmeg or mace, allspice and ginger.
Try using ground cardamom instead of cinnamon to spice your apple pies Scandinavian style.
COOKING TIPS
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