Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Changing heat temps mid bake help.

MJQ8MJQ8 Posts: 43

Hi and seasons greetings,

For Thanksgiving I made two pies, one pumpkin and one apple. The only glitch I ran into that I did not plan for is needing to lower the temps from 425 to 350. We all know (now anyway) it takes forever to bring the temp down. One solution I thought of afterward is just keeping at 425 for shorter time until it looks done. Anyway, I put the pumpkin pie on and yanked it when the crust barely started to blacken in some spots, (found out after the fact my wife has these pie crust sheilds to prevent burning. who knew?) other wise it came out great. I did end up though doing the apple pie in our kitchen oven. Anyone ever run into this issue before? What did you do or will do in the future?

Take care,

Mike

Any cook you can walk away from is a good one.

Comments

Sign In or Register to comment.