Author Question: Cooked fruit fillings should a) be used for pies made with dry fruit such as apples or raisins. ... (Read 1120 times)

roselinechinyere27m · **on:** Aug 10, 2018

Cooked fruit fillings should

a) be used for pies made with dry fruit such as apples or raisins.
b) be used for pies made with canned or frozen fruit.
c) be baked in a flaky dough crust.
d) not contain any starch or flour.

Question 2

Pie crust shrinks after baking because

a) the dough was overmixed.
b) the oven temperature was too low during baking.
c) the crust was baked too long.
d) there was too much fat in the formula.