Can you suggest a solution to the problem of shrinkage in our apple pie filling

The main problem with shrinkage of apple pie fillings arises through the loss of water, either during baking or subsequent storage. In some cases this will be because the ERH of the filling is too high and you may need to lower it by adding some more sugar, or other suitable soluble material, e.g. dextrose.

The other possible reason for the problem arises from the physical breakdown of the fruit, 'pulping', which results in loss of filling volume. Bramley apples are generally considered to be the most satisfactory type of apple for baking purposes. It is possible, however, that well-matured fruit that has undergone canning may not be able to withstand baking as well as less mature fruit would in a relatively 'fresh' condition. You may wish to try using fresh apples that have been preserved in ascorbic acid or brine.

Alternatively, it has been reported that apples retain their shape better if they are soaked for half an hour in a solution of calcium lactate prior to baking. A solution made from 50 g (2 oz) calcium lactate in 2 l (4 pints) of water should be sufficient to treat 9 kg (20 lb) apples. You may find it worthwhile to carry out a trial using canned apples.

Continue reading here: After a short period of storage we observe craterlike crystalline formations on our cheesecake topping Why does this occur

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