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    You are in: Home / Community Forums / Breads & Baking / Martha Stewart's Maple Bourbon Pecan Pie
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    Martha Stewart's Maple Bourbon Pecan Pie

    Chef Ginny Barry
    Wed Nov 21, 2012 3:13 am
    Newbie "Fry Cook" Poster

    I have tried making this pie for the last three Thanksgiving's with varying results even though I followed the recipe;
    the main issue is that about halfway through a third of the filling spills over and the top burns. What can I change ?

    Maple Bourbon Pecan Pie
    Wed Nov 21, 2012 8:34 am
    Forum Host
    Probably the easiest solution is to use a deeper pie pan. It sounds like there is more filling than your pans can hold. If you don't have time to get a deeper pan, then I would hold back a quarter or so of the filling. You could make smaller pies/tarts in tart pans or custard cups with the extra filling.
    Chef Ginny Barry
    Wed Nov 21, 2012 12:28 pm
    Newbie "Fry Cook" Poster
    Thank you I will try your suggestion! Any ideas how I might prevent the burning? I have tried foil around the edge but the middle still gets burned,
    and then it tastes like burnt sugar.
    Wed Nov 21, 2012 12:35 pm
    Forum Host
    Can you move the rack to a lower spot - it may be too close to the heat source.
    Chef Ginny Barry
    Wed Nov 21, 2012 10:21 pm
    Newbie "Fry Cook" Poster
    Thank you ... I will try that!
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