Fruit pie making advice

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Fruit pie making advice

Post by Yankee » Wed Dec 30, 2015 1:24 pm

Hi ladies, do any of you make fruit pies? One of my favourite cooking magazines has a bunch of fruit pie recipes this month, but they all have you line the bottom of the pie (between the crust and the fruit) with almond meal. Do you know why? I'm not a huge almond fan, any idea what it would be like without it, or what I could use instead?
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Re: Fruit pie making advice

Post by freerange » Wed Dec 30, 2015 8:56 pm

Hi, it's probably to soak up excess juice from the fruit.

If you're using stewed or cooked fruit, just drain off most of the juice before cooking.

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Re: Fruit pie making advice

Post by chiggins » Wed Dec 30, 2015 11:31 pm

No idea...but yell out if you need a quality controller! :smt005
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DS1 - Apr 2015
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Re: Fruit pie making advice

Post by jenandchloe » Fri Jan 01, 2016 4:02 pm

It's to soak up excess juices so you don't get a soggy bottom!

Nothin' worse than a soggy bottom :lol:

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Re: Fruit pie making advice

Post by SadiesMum » Sat Jan 02, 2016 7:27 pm

Some US recipes use graham crackers to the same effect. I'd go for a shortbread ;)
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♥ ♥Both breastfed and beautiful!♥ ♥

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