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The Watercooler
Pie baking question
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<blockquote data-quote="hearts and roses" data-source="post: 111883" data-attributes="member: 2211"><p>Donna, I've never cooked my apples except at my mother's urging this past summer and I found the apples to be too mushy for my liking. If you slice the apples thinly, they usually cook through just fine, but some folks have been having difficulties so I made the suggestion to par boil them so they can continue cooking through in the pie. In the recipes I've used, many of them suggest par boiling, so it's not that odd. I usually start my oven at 400 for 15 minutes and then knock it down to 350 and my pies bake to a nice golden brown, all bubbly. Yum. Now I want a piece!!</p></blockquote><p></p>
[QUOTE="hearts and roses, post: 111883, member: 2211"] Donna, I've never cooked my apples except at my mother's urging this past summer and I found the apples to be too mushy for my liking. If you slice the apples thinly, they usually cook through just fine, but some folks have been having difficulties so I made the suggestion to par boil them so they can continue cooking through in the pie. In the recipes I've used, many of them suggest par boiling, so it's not that odd. I usually start my oven at 400 for 15 minutes and then knock it down to 350 and my pies bake to a nice golden brown, all bubbly. Yum. Now I want a piece!! [/QUOTE]
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