Parchment paper

[Anonymous]

I usually prepare an apple pie and bake it just greasing the pan with butter. This time I used parchment paper instead and the pie came out very ‘humid’.
Is it normal when using parchment paper? I don’t like it that much. Is there a fix for it?

[Anonymous]

Poke holes in the parchment paper?

[Anonymous]

Confused. Why in the world are you greasing the Pan or using parchment paper for a pie? You shouldn’t be doing either. The crust has plenty of butter and it is totally unnecessary

[Anonymous]

Neither is necessary for pie.

Parchment is great but can steam food. If an item needs to be crisp (pie crust), it’s usually better to cook directly on the pan.

[Anonymous]

Agree with all above, not necessary for pie due to the butter.

[Anonymous]

Anonymous wrote:Confused. Why in the world are you greasing the Pan or using parchment paper for a pie? You shouldn’t be doing either. The crust has plenty of butter and it is totally unnecessary

+1

What on earth?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Confused. Why in the world are you greasing the Pan or using parchment paper for a pie? You shouldn’t be doing either. The crust has plenty of butter and it is totally unnecessary

+1

What on earth?

+2 pastry should have plenty of grease already

[Anonymous]

Ozp here, sorry I ised the wrong term. It was acame not a pie and the recipe specified to use parchment paper or to grease the pan

https://www.onceuponachef.com/recipes/french-apple-cake.html

[Anonymous]

*op, used, cake

[Anonymous]

So did you let it cool in the pan? The cake can stream if you let it cool in the pan. Let it cool for 5 minutes, remove it from the pan, take off the paper and place on a rack.