In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to prevent the pie crust from burning. I have noticed the a lot of recipes for pies other than pumpkin (frequently covered pies like strawberry-rhubarb) explicitly call for aluminum foil on the crust.
When does a pie crust need to be covered in foil while baking?
Generally speaking, when the length of the cooking time required to cook the filling correctly is such that the crust would burn if it wasn't covered.
It is usually more necessary when you have blind-baked the crust, but I must say I've cooked a lot of pies in my time and never covered the crust because I'm always careful to par-bake the crust just enough to seal it and no more.
as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with double-crust pies, so I am not sure how to make it. My first idea is to blindbake the double crust... heavy. Also, I normally line the crust with alu foil when blindbaking. How can I get the alu foil out, and how can I prevent the beans from sticking to the lattice? I don't think there will be problems with the filling, I think a piping bag can get it in while still semi-liquid. The second idea is to bake the lattice separately. I would weave it, put it on something of the right size (I have a glass
The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with some confusing instructions a t the back.This is the product with a picture. It says: Ready to use. For a golden crust, bake at 350 F for 5-7 minutes. And then it goes on to outline some simple recipes for pies. What I understand from... as is. Is my interpretation correct or is it necessary that I bake it and let it cool before assembling my pie?
) are bouillon cubes (US). May be Maggi cube (UK; brand name issues) Mixed Spice (UK) aka pudding spice (UK) is roughly equivalent to Pumpkin Pie Spice (US). Both are spice blends heavy in cinnamon and nutmeg... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US
processed food. She loves chicken pot pies so what I was thinking was (since she has limited kitchen equipment in her house) was using my large ramekins, put parchment paper in the bottom, line it with pie crust dough, make the filling and wait for it to cool, then put it in the dough in the ramekin and place pie crust dough on top. Freeze until just set then take a double amount of heavy duty foil, make a mould around the bottom and then top with foil and put in the freezer. then when she is ready to eat, she can just take it out of the freezer, bake for about 30 minutes, then just take
with the molasses from the brown sugar in the crust, although that seems less likely to me (I've made plenty of pies with similar crusts that didn't have this problem). As described in the recipe, I baked the crust by itself, put the filling in, baked it for 15 minutes together, and then put it in the fridge for 2 hours before cutting. So, my questions: What is seeping out of my pie after about 3...For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio
while baking. So when I made the crust for Pie B I added more crumbs to the mixture and after pressing the mixture into place in the pie tin I placed another pie tin filled with water inside it to try to keep the crust from slumping/puffing while it baked. I left that inner pie tin in place after baking and during cooling while I prepared the filling. The filling is largely from the pumpkin pie recipe... potatoes, raisins, and minute tapioca. When it came time to ladle the filling mixture in the baked crusts I observed that crust B was definitely moister than A, I presume because the inner pie tin
I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these: (above - McDonald's Apple Pie) (above - KFC Apple Pie) I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below: What is the difference between the first two pies and the last? What do I need to know in order to make the crisp, gooey pies in the first two photos?
Possible Duplicate: How can I make my pumpkin pie thicker? The pumpkin pie of my childhood was very dense, not like almost all pies I find today. I have tried a few recipes that claim to make dense pumpkin pie, but they just don't seem right. In a typical pumpkin pie recipe, what is it that keeps making the pie fluffy? What can I do to make it dense? example: http://andreasrecipes.com/pumpkin-pie/
off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance