Apple, cherries and rhubarb crostata

Jan. 27, 2010, 12:52 p.m. | by Adriano Petrich | Categories: dessert Italian pie

The water

I have some pet peeves with pie fillings.

Fruits have plenty of water and cooking them releases all that water making the crust soggy.

One branch of though thinks that the solution is precooking. As expected I don’t think that that is the best solution (except in very specific dishes like tarte tartin).

Precooking fruits tends to remove ...

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