Why are the fillings in pies hotter than pastry when heated?

That's a great observation! Here's why pie fillings tend to be hotter than the pastry when heated:

* Heat Capacity: Fillings often have a higher heat capacity than pastry. This means they can absorb and store more heat energy.

* Density: Fillings are generally denser than the flaky pastry. This density helps them retain heat longer.

* Moisture: Most pie fillings contain a lot of moisture (think juices, sauces, or even just water). Water takes a lot of energy to heat up, and it retains that heat very well. Pastry, on the other hand, is drier and has less water content.

* Baking Time: The filling is usually baked for a longer time than the pastry. While the pastry cooks relatively quickly, the filling needs to simmer and reach a higher temperature.

The result: The filling ends up absorbing more heat and reaching a higher temperature than the pastry during baking. This difference in temperature is why the filling feels hotter when you take a bite.