LOOKING for: Apples that don't shrink in pie
I made an apple pie and used have gala and half 20 ounce apples in it. They are both supposed to be good in baking and I had the pie loaded with them. Actually, I had used a little more apple in the pie than what the recipe called for. Once I baked it however, it was a totally different story.
The apples had shrunk so much that there was a tremendous gap between the apples and the top layer. It tasted great, but I was so disappointed in that much of an empty space. If I hadn't made it myself, I would say someone just didn't use enough apples.
I am totally puzzled as to why this happened. The only thing I can think of is after I put it together, I froze it for about 2-3 weeks, but that shouldn't have affected the pie, should it?