"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 12-02-2008, 04:54 PM   #21
Assistant Cook
 
Join Date: Aug 2008
Location: Nebraska
Posts: 10
Maverick2272: I think that it makes more sense to just let the pie crust come to room temperature.

I think that the kind of pan you use depends heavily on what it is you're baking. I know that shiny metal pans reflect the heat thus producing a lighter more golden brown. So I don't think it's true that a shiny pan will cook a pie too fast. I know that you shouldn't use shiny pans for bundts because they don't get hot enough! And an older worn metal pan doesn't always heat uniformly so I always use glass plates for most all my pies (I agree with AndyM that the bottom gets nicely browned in glass) and stone pie plates for deep dish pies.

This was fun. But now my sweet tooth is wanting a piece of pie!
__________________

__________________
Dash is offline   Reply With Quote
Old 12-02-2008, 06:11 PM   #22
Cook
 
Lisar's Avatar
 
Join Date: Dec 2008
Location: Florida
Posts: 99
Quote:
Originally Posted by pdswife View Post
I've always mixed my nuts in with the filling...they still seem to rise to the top...
I do the same thing with mine and they have never came out burnt tasting and they always rise to the top. As for the pie crust I am no help there mine hasnt stuck yet.
__________________

__________________
I love to cook!!
Lisar is offline   Reply With Quote
Old 12-03-2008, 01:34 AM   #23
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Thanks Andy, UB, and Dash, that helps me out. I have all three so it helps to know which to use on what. Don't have a stone pie plate though. Maybe I should pick one up as I do like deep dish pies.
__________________
Maverick2272 is offline   Reply With Quote
Old 12-03-2008, 02:52 AM   #24
Head Chef
 
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
One little trick is after to place the nuts in concentric circles around the pie is to push them under the gooey filling.

As for the store bought crusts, I never use them. I guess you could lightly spray the pie pan with a little butter flavor crisco. It would assist the bottom of your pie to bake, too.

One can also make a pie shield using heavy duty tin foil--you just cut a square, fold it in quarters and cut out from the inner part where all the folds meet an arc. When it is unfolded you will have a pie shield. This is mainly to protect the edges of the crust from burning.

Sorry that I didn't answer sooner, I was thinking about the best way to deal with your question.
Susan
__________________
PieSusan is offline   Reply With Quote
Old 12-03-2008, 09:55 AM   #25
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,388
Thanks, guys.

I knew I could count on you to come to the rescue.

I have some good ideas to try next time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-01-2009, 08:17 AM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,388
Pecan Pie Update

Well, I made this pie again this Thanksgiving. I took your suggestions and did the following:

Dusted the pie plate with flour before adding the store-bought crust.

Chilled the plate and crust before filling so they would be the same temperature.

Made a 'lid' for the pie out of HD foil. I covered the pie after about 45 minutes.

RESULTS:

The crust still stuck to the plate-back to home made crusts to see if that makes a difference.

Other than that the pie was excellent. No burned taste to the nuts.

I think I'll make another for Christmas to test the homemade crust.

Thanks to all of you again for your help.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-01-2009, 01:12 PM   #27
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Early Christmas present from SO or Santa...New pie plate!

Prolly should make a trial run before Christmas too!!! Would be a shame to have a stuck pecan pie for Christmas....
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 12-01-2009, 01:41 PM   #28
Senior Cook
 
Join Date: Oct 2009
Location: Dallas, TX or thereabouts
Posts: 111
Thanks for this thread, Andy. I have the same problem and just asked the same question on another thread.

Since you have used this recipe before and it has worked just fine, I suspect you are just at the very top edge of time and temp for cooking and maybe this year you got some pecans with a little less moisture content and they singed just a hair. Any of the suggestions previously mentioned would probably solve your problem. The easiest, of course, would be to just cut back a few minutes or a few degrees on the cooking.

In my question, I speculated that pre-baking the crust might help with the sticking problem; but have not seen any response to that idea.

P.S. Yes, pecan halves will rise to the surface and give you a fairly uniform distribution pattern; but not quite so pretty as the pie you pictured where the pattern was hand-arranged. That being said, your recipe has a lot of ground and chopped nuts that will make your filling a lot thicker than most and that "MIGHT" retard the pecan halves from rising to the top at all or in a nice pattern?

Might be interesting to do a trial and see what happens!!
__________________
Randy_ is offline   Reply With Quote
Old 12-01-2009, 02:26 PM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,388
Quote:
Originally Posted by Randy_ View Post
...[FONT=Comic Sans MS][SIZE=3][COLOR=#2e8b57]In my question, I speculated that pre-baking the crust might help with the sticking problem; but have not seen any response to that idea....
I suspect pre-baking the crust would cause it to burn by the time the filling cooked enough to set.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-01-2009, 03:09 PM   #30
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
I have never had a pecan pie not stick. Didn't matter if it was homemade crust or not. Made the crust with lard, made the crust with shortening, made the crust with butter, bought different crusts frozen or refrigerated. Always sticks. I just accept it as long as it tastes good.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.