Since the beginning of summer, we have been baking these delicious tarts. We have tried and tried to make a fruit pie (apple, cherry, apricot, peach, etc.) where the top crust will not separate from the filling. We were thinking it had to be the filling that was shrinking - not so. It was the crust that was rising.
Mystery Solved! We are passing this tip onto you so you won't have to struggle like we did.
After
filling your pie and applying the top crust, simply sit another tart pan on top (be sure to put a piece of Non-stick foil underneath).Bake for 45 minutes with the tart pan on and finish the last 15 minutes with it off. Your result will be like the beautiful tart pictured above where the upper crust is sitting right on the apricot filling!
We have not tried it yet with a full-sized pie, but will report back after our first attempt.
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