Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / baking pies
    Lost? Site Map

    baking pies

    ejsmyth
    Thu Nov 15, 2012 10:07 pm
    Newbie "Fry Cook" Poster
    When I back my favorite Apple Pie, the bottom crust comes out only partially done. What am I doing wrong?
    Dee514
    Thu Nov 15, 2012 10:26 pm
    Forum Host
    I'm really not sure, there could be many reasons.....

    The oven is not holding the temperature properly or the temperature is off and the oven needs to be recalibrated?
    The bottom crust is too thick?
    The filling is too wet/juicy?
    The pie not baked long enough?
    The pie should be baked on the bottom shelf of the oven.

    Personally, I find pyrex/glass pie plates and dark metal pie plates much better for producing properly baked bottom crusts than shiny metal or tin foil pie plates.
    ejsmyth
    Thu Nov 15, 2012 10:38 pm
    Newbie "Fry Cook" Poster
    I did not make myself clear. I am baking a frozen pie and the bottom crust always comes out only partially done. I place the frozen pie on a cookie sheet in the center of the bottom rack of my oven at the temperature recommended in the instructions. It comes out the same way each time.
    Zeldaz
    Thu Nov 15, 2012 11:02 pm
    Food.com Groupie
    Bake it on the floor of your oven for awhile, then move it to a higher position for the remainder of the cooking time.
    From Ochef.com:
    "Rose Levy Beranbaun, author of the Pie & Pastry Bible, says she starts baking her pies right on the floor of the oven, for an hour at 375°F (190°C) or a half hour at 425°F (220°C), and then moves them up to a higher rack to finish baking. Ovens and pies vary, so you need to monitor how your pie is baking to keep it from browning too much."


    Last edited by Zeldaz on Fri Nov 16, 2012 12:54 pm, edited 1 time in total
    SarasotaCook
    Fri Nov 16, 2012 7:25 am
    Food.com Groupie
    I have always thawed mine too
    dunask
    Fri Nov 16, 2012 12:35 pm
    Food.com Groupie
    EJSMYTH:
    Good morning. EJ I, believe you have received very good & sound suggestions. There is then only one answer to your baking disappoinment. Your oven temp is off & needs to be re~callibrated.

    If you do not wish to do that at this time then chance it by increasing the temp knob by 25 degrees & then bake..

    Good luck to you & enjoy the rest of the day.

    ~DUNASK.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites