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Old 11-24-2015, 09:22 PM   #31
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Attachment 23879

Attachment 23880

DagNabit!

It looked so pretty when I pulled it out
of the hot box, then...
it started to cool and CRACKED!!!
WHAT THE HECK?!
Just like Cheesecakes do... so,
I have a can of Reddi Wip at hand, it'll be fine.
It smells delish!
The WHOLE HOUSE smells lovely
of Apple and Pumpkin Pie
Happy Thanksgiving Everyone!
You can avoid that crack by cooking a bit less, it should jiggle like jello in the center. If it puffs and domes all the way across it is over done.

BUT, it's still delicious and really doesn't affect the texture like it would a straight up custard pie.
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Old 11-24-2015, 09:27 PM   #32
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Pumpkin Pie

Still looks good, K-girl! Nice job!

Hm, I misplaced my fork...
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Old 11-24-2015, 10:03 PM   #33
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Looks good to me, kgirl! I could go for a slice of that.
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Old 11-25-2015, 03:29 AM   #34
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Great looking pie, K-Girl! I can almost smell it out to MA. Enjoy.
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Old 11-25-2015, 02:44 PM   #35
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What bakechef said. But it still looks delicious. Don't despair. Whipped cream can fix anything.
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Old 11-26-2015, 06:28 AM   #36
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Attachment 23879

Attachment 23880

DagNabit!

It looked so pretty when I pulled it out
of the hot box, then...
it started to cool and CRACKED!!!
WHAT THE HECK?!
Just like Cheesecakes do... so,
I have a can of Reddi Wip at hand, it'll be fine.
It smells delish!
The WHOLE HOUSE smells lovely
of Apple and Pumpkin Pie
Happy Thanksgiving Everyone!
This morning my low carb pumpkin "pie" cracked too!!!

I think the only real solution is practice, practice, practice!!!
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Old 11-26-2015, 11:12 AM   #37
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Quote:
Originally Posted by Aunt Bea View Post
This morning my low carb pumpkin "pie" cracked too!!!

I think the only real solution is practice, practice, practice!!!
Agreed Aunt Bea
I'll let y'all know how it tastes
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Old 11-26-2015, 11:36 AM   #38
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Not the prettiest pie I've ever made (almond flour crust just doesn't crimp worth a darn), but it's diet friendly!

By the way, for the last few years I've used that "Extra Smooth Pumpkin Pie" recipe that Cooking Goddess linked to above. It's become a favorite. This year I simply made it sugar free.


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Old 11-26-2015, 11:42 AM   #39
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Steve my Pate Brisee kept getting too soft,
I had to put into the freezer like three times
during assembly.
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Old 11-27-2015, 09:00 AM   #40
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Steve, I like the fork for the edge. I do not have the patience to go all fancy for the edge of the crust.
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