APPLE PIE
January 4th, 2010
When cooking fresh apples for pies or sauces, the yield is about 50%.
1 pound raw = 1/2 pound cooked.
Use tart apples for apple pie.
Source:foodreference.com
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APPLE PIE
When cooking fresh apples for pies or sauces, the yield is about 50%.
1 pound raw = 1/2 pound cooked.
Use tart apples for apple pie.
Source:foodreference.com