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Old 11-25-2013, 05:19 PM   #21
Melana
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Originally Posted by Adeering View Post
A tip for the shrinkage of apples (especially if you are doing a pie crust top vs a crumble or lattice) is to sprinkle the sliced apples with sugar and let sit for awhile, the sugar will draw out juices (which can be used in the pie filling or boiled down to a glaze to wipe the top crust down with). This pre-collapses the apples mostly so the shrinkage wont happen in the oven and leave that pocket of air between the filling and top crust.
I do this and still have some shrinkage (mostly from the mushy apples i add)
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Old 11-25-2013, 06:59 PM   #22
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I do this and still have some shrinkage (mostly from the mushy apples i add)
Same here. I don't worry too much about it. I just try and slice enough apples to mound up in the pan and let it settle so it looks ok.
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Old 11-25-2013, 08:33 PM   #23
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I like to use a combination of Gala and Fuji. I will use Honeycrisp if they aren't too pricey, but for some reason they generally are. Jonathan are pretty good too.

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