It is both- the browning of the crust is a chemical change as well as any other browning. If the filling simply boils and loses moisture ,that is a physical change.
chemical effects it more than pie does
by eating pie
yes because the moon in the morning is in the other side of the earth pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie pie
A pie crust will typically rise on top of a pie filling when baked. The crust is placed on top of the filling before baking and as it cooks, it rises due to the leavening agents in the dough.
(combustibility)A chemical property is any characteristic that gives a substance the ability to undergo a change that results in a new substance.Example: Matches are permanently changed and black after they are burned. Therefore this property can be observed only by changing the composition of the match. Or for instance when you bake pie you put the ingredients in but never can take them out!The chemical property of a given element refers to the property that is used to characterize the reaction of the materials hence their identity.(combustibility)
A chemical change is a change that cannot be un-done; baking a pie would be a chemical change because you can't UN-BAKE a pie.
Baking a pie is a chemical change because the cells of the ingredients are broken down when they get hot. You can see this when the crust becomes firm or the fruit in a pie becomes soft.
cooking an apple is causing a physical change because in a physical change, the IDENTITY of the substance never changes. (identity=atomic makeup. in a chemical change, the IDENTITY does change, due to a chemical reaction. because there is no change in the identity of the apple, baking it is a physical change
physical change go to google to check out more
Crushing the graham crackers is a physical change, not chemical. *Chemical reactions and chemical changes are the same thing.
You can use dried beans, rice, or ceramic pie weights as substitutes for pie weights when baking a pie crust.
chemical effects it more than pie does
You can use ceramic or metal pie weights, dried beans, or rice to weigh down the crust when baking a pie.
To use a pie bird when baking a pie, place it in the center of the pie before adding the filling. The pie bird helps vent steam during baking, preventing the filling from bubbling over and creating a mess. Simply bake the pie as usual, and remove the pie bird before serving.
You can bake a pie either way. Using a baking sheet may make it easier to remove the hot pie from the oven, and if you're baking a fruit pie, the sheet will catch any droppings if the pie filling boils over the top of the pie.
A pie bird is placed in the center of a pie before baking to prevent the filling from bubbling over and to help steam escape, ensuring a flaky crust.
Pie crust with sweetened apples on it after baking.