Anne Miller wrote:
Also, I didn't pay attention to the oven temp, which was probably too high. I like the idea of turning the temp down after the first 10 minutes.
Anne Miller wrote:John, I suspect that the oven temp dear hubby was using was 450. I cook everything at 350.
Our propane gas oven is a standard size stove for the US so it is big. I could almost cook two turkeys in it.
I have a convection oven that I use like a toaster oven because I hate the "air bake mode" as everything cooks on the outside before the inside is anywhere near cooked. I loved my previous convection oven.
Thanks for the replies, everyone!
Heather Olivia wrote:The foil trick does work, but I always struggle trying to crimp the little pieces onto the edge. If it's later in the baking, it's near impossible due to risk of burning fingers and half the time they fall off anyway (the foil bits, not the fingers), leaving a still burnt crust.
Douglas Alpenstock wrote:
I only ask out of deep concern for pie and its well-being in these trying times. Pie is worth fighting for, a hill to die on. Actually my wife is the baker around here.
Anne Miller wrote:Since it is the time of year when I bake pies I thought I would share what I bought to keep the edges from burning.
There are also a lot of great tips in this thread!
Silicon Pie Ring
I'd appreciate it if you pronounced my name correctly. Pinhead, with a silent "H". Petite ad:
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