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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?