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Q: An ingredient used as pie filling in Malawi?
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Related questions

What is the main ingredient of pie?

The filling that you choose to put in!


Why are apples the main ingredient in blueberry pie?

Apples are not the main ingredient in blueberry pie; blueberries are the main ingredient in blueberry pie filling; flour is the main ingredient in the crust.It is possible that a commercial product called "blueberry pie" is actually made with apples as the main ingredient with a few blueberries added for coloring and flavor. Although deceptive, a company might do that because apples are much less expensive than blueberries.


For what cherry pie filling is used?

Cherry pie filling is usually used in making cherry pies. also some kind of special cherrys.


What is comstock pie filling?

Comstock pie filling is a brand of pie filling. It makes delicious pies.


Do you add the water to the one step angel food cake mix when the recipe says to add 1 can lemon pie filling to the cake mix for lemon bars?

One step is the cake mix and the lemon pie filling... no water or other ingredient.


In colonial times pumpkins were used as an ingredient in pie?

Yes in the crust


How do you make a pie with store bought pie filling?

Same way you make it with homemade filling...


What does cornstarch change in a pie?

Cornstarch changes the viscosity of the filling...it makes the pie filling thicker.


How does pie smell?

The smell like the filling used. It is different for each type of pie.


How does the type of pie filling influence the selection of pie crust?

If the pie filling is very liquid then the crust needs a slight precooking prior to filling and continue to bake (Pecan Pie). If the filling is to be refrigerated (Lemon Meringue or Chocolate Creme or Banana Creme) the crust must be entirely prebaked before filling.


When should you add pie filling mix to a pie crust?

You must bake the bottom crust as per recipe or pie crust directions before adding the pie filling.


Why is blueberry pie filling hoter than the crust?

The specific heat capacity of the pie filling is higher than the specific heat capacity of the pie crust; therefore, the pie filling cools down after being removed from the oven much slower than the pie crust.