When a freshly baked apple pie has just been removed from the oven, the crust and filling are both at the same temperature. Yet if you sample the pie, the filling will burn your tongue but the crust will not. Why is there a difference?

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When a freshly baked apple pie has just been removed from
the oven, the crust and filling are both at the same temperature. Yet if
you sample the pie, the filling will burn your tongue but the crust will
not. Why is there a difference?

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