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.

*op, used, cake

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 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 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?

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

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.

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

Poke holes in the parchment paper?

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?